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sheet-pan-teriyaki-chicken-glazed-vegetables-bake

Sheet Pan Teriyaki Chicken With Vegetables

An easy and healthy Sheet Pan Teriyaki Chicken With Vegetables recipe made with juicy chicken breast, colorful veggies, and a rich homemade teriyaki sauce. Perfect for busy weeknights, meal prepping, or a family dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken breasts, diced

Broccoli florets

Red bell pepper, sliced

Yellow bell pepper, sliced

Carrots, peeled and sliced

Red onion, cut into wedges

Olive oil

Sesame seeds, for garnish

Green onions, sliced, for garnish

Low-sodium soy sauce or coconut aminos

Honey

Rice vinegar (alcohol-free)

Sesame oil

Cornstarch

Water (to mix with cornstarch)

Garlic, minced

Ginger, minced

Instructions

  1. Whisk all teriyaki sauce ingredients except cornstarch and water
  2. Marinate chicken in half of the teriyaki sauce for 30 minutes
  3. Preheat oven to 400°F (200°C)
  4. Arrange marinated chicken and vegetables on a parchment-lined sheet pan
  5. Drizzle everything lightly with olive oil
  6. Roast for 20–25 minutes until chicken is cooked through and vegetables are tender-crisp
  7. Simmer the reserved teriyaki sauce with the cornstarch mixture until thickened
  8. Drizzle thickened teriyaki sauce over the cooked chicken and vegetables
  9. Garnish with sesame seeds and sliced green onions before serving
  • Author: Noureddine
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Meal Prep
  • Method: Sheet Pan Baking, Roasting
  • Cuisine: Asian-inspired, Fusion
  • Diet: Gluten Free