How To Make Sheet Pan Teriyaki Chicken and Vegetables
Simple yet deliciously flavorful, this teriyaki chicken dish is cooked with tender broccoli and carrots so you have a complete meal ready in just one go.
In a medium saucepan over medium heat, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined.
Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Season each side of the chicken with salt and black pepper, then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat.
Return to the oven and bake for another 15 to 20 minutes, or until the chicken is cooked through and juices run clear.
Remove pan from oven, slice chicken into strips and drizzle with remaining sauce.
Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
- Calories: 396.50kcal
- Fat: 14.62g
- Saturated Fat: 3.79g
- Trans Fat: 0.14g
- Monounsaturated Fat: 5.71g
- Polyunsaturated Fat: 3.50g
- Carbohydrates: 31.88g
- Fiber: 2.18g
- Sugar: 20.25g
- Protein: 35.99g
- Cholesterol: 83.52mg
- Sodium: 2414.42mg
- Calcium: 86.19mg
- Potassium: 864.76mg
- Iron: 2.82mg
- Vitamin A: 366.46µg
- Vitamin C: 57.90mg
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