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Sheet Pan Teriyaki Chicken and Vegetables on the pan

Sheet Pan Teriyaki Chicken and Vegetables

Jennie Duncan
This Sheet Pan Teriyaki Chicken and Vegetables is made with chicken and colorful veggies all baked together on one pan. The perfect weeknight dinner with little mess to clean up after. 
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Asain
Servings 4 servings
Calories 315 kcal

Ingredients
  

  • 1 pound chicken breast (boneless and skinless)
  • 1 cup carrot chips
  • 1 cup broccoli (chopped)
  • 1 large red bell pepper (chopped)
  • 1 cup snow peas
  • ½ cup honey
  • ½ cup soy sauce
  • ¼ cup water
  • ¼ cup rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon ground ginger
  • ½ teaspoon onion powder
  • ⅛ teaspoon pepper
  • 1 teaspoon cornstarch

Instructions
 

  • Preheat oven to 400 degrees F. Prepare a baking sheet with nonstick cooking spray.
  • Dice chicken into bite-size pieces and place them on your baking sheet. Add all veggies around the chicken.
  • In a separate mixing bowl whisk together honey, soy sauce, water, rice vinegar, garlic, ground ginger, onion powder, and pepper.
  • Pour half of the sauce over chicken and veggie and place in the oven. Bake 25 minutes.
  • Meanwhile, in a saucepan add remaining sauce and cornstarch and cook over medium heat until well combined and the sauce has thickened.
  • Remove chicken and vegetables and brush with sauce. Place back into the oven to bake 15-20 minutes or until chicken is cooked through and vegetables are tender.

Notes

Can I prepare this ahead of time? This recipe is perfect to be prepared ahead of time and baked later. Just prepare your veggies and chicken and sauce. Place the two separate airtight containers in the refrigerator for up to 24 hours. Then bake according to the directions. 
What other veggies can I use? For this recipe, I used veggies that my family enjoys eating. You can easily change it up to your taste by adding these other ingredients. 
  • Mushrooms
  • Onions
  • Asparagus
  • Edamame beans
  • Pineapple (perfect for kids who would enjoy something sweet)
  • Water Chestnuts
Time-Saving Tips: Instead of making your own sauce just buy your favorite store-bought brand to save on time. To save time you can also buy veggies that have already been chopped. 
Serving Tips: Serve this recipe over rice.

Nutrition

Calories: 315kcalCarbohydrates: 44gProtein: 29gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 1765mgPotassium: 724mgFiber: 3gSugar: 38gVitamin A: 1726IUVitamin C: 89mgCalcium: 43mgIron: 2mg
Keyword Sheet Pan Teriyaki Chicken and Vegetables
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