Description
A quick and flavorful sheet pan meal featuring marinated chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), seeded and sliced into strips
- 2 large carrots, peeled and sliced into 1/4-inch thick rounds
- 1 red onion, cut into wedges
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, freshly grated
- 2 cloves garlic, minced
- Optional garnishes: sesame seeds, chopped green onions, red pepper flakes
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil.
- Combine the chicken pieces with teriyaki sauce, grated ginger, minced garlic, and sesame oil in a large bowl. Toss until evenly coated.
- Mix the prepared vegetables: broccoli, bell peppers, carrots, and red onion in a separate bowl.
- Spread the vegetable mixture on the prepared sheet pan, ensuring even distribution.
- Top the vegetables with the marinated chicken pieces in a single layer.
- Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the chicken is cooked through and veggies are tender.
- Broil for an additional 2-3 minutes for extra crispiness to achieve golden-brown edges.
- Remove from the oven, let cool slightly, and serve garnished with sesame seeds, chopped green onions, and red pepper flakes if desired.
Notes
For perfect results, ensure not to overcrowd the pan and adjust the sauce to your taste.