SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

by Sheryl

PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4

Complete with juicy and tender chicken and crispy veggies in the most delicious sweet and tangy Asian sauce. This dish fits the bill for an easy one-pan meal that is quick to throw together. The perfect weeknight meal, kid-friendly, and family-approved!

Ingredients

Teriyaki Glaze:

1 c. low sodium soy sauce
4-5 tbsp honey (depending on how sweet you like it)
3 1/2 tbsp rice wine vinegar
1 1/2 tsp sesame oil (plus more for drizzling on vegetables)
3 garlic cloves minced
3/4 tsp grated ginger
1 tbsp cornstarch
1/4 c. water
Salt and black pepper to taste
3 boneless skinless chicken breasts, cut in half lengthwise (about 1 ½ lb)
3 c. broccoli florets about 2 bunches
1 c. sliced carrots
Additional vegetables optional
1/4 c. edamame beans ¼ c. pineapple chunks
Green onions and sesame seeds for garnish

HOW TO MAKE SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Glaze:

Step 1: Stir the soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water in a medium saucepan until combined over medium heat. Bring the mixture to a simmer while stirring rarely until the sauce has thickened and bubbled. Take off the heat and set aside.

Chicken and vegetables:

Step 2: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper or foil greased with cooking spray, line a large sheet pan. Set aside.

Step 3: With salt and pepper, season both sides of the chicken, then drizzle with spoonfuls of glaze, coating the entire side of the chicken well. Keep at least half of the glaze aside.

Step 4: Place the sheet pan in the preheated oven and bake the chicken for about 20 minutes. Take the pan out of the oven and pour the reserved glaze over the chicken. Flip and glaze the other side.

Step 5: In a single layer, arrange the broccoli florets, carrots, edamame, and pineapples around the chicken. Season with black pepper, drizzle 1/4 tsp sesame oil over, and teriyaki glaze. Toss until coated. Place back in the oven and resume baking for 15 to 20 minutes more until the chicken is completely cooked and the juices run clear.

Step 6: When done, take the chicken out of the oven and slice it into strips. Serve over rice or quinoa, drizzled with the remaining sauce, and garnished with green onions and sesame seeds. Enjoy!

Note:

Take the veggies from the pan if the chicken is not done after 20 minutes and return the chicken to the oven and bake until cooked through. Keep in mind that the cooking time varies depending on how thick the pieces of chicken are.

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