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Sheet Pan Teriyaki Chicken and Veggies

An easy and flavorful sheet pan meal, perfect for a weeknight dinner
Course Main Course
Cuisine American
Keyword easy dinner recipe, sheet pan meal, weeknight meal
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 614kcal
Author Charisse Yu

Ingredients

For the sauce:

  • 1/2 cup coconut aminos or low sodium soy sauce
  • 3 tbsp coconut sugar or honey
  • 1 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 2 cloves garlic
  • 1 tbsp fresh ginger or 1 tsp dried ginger
  • 1/4 cup oj freshly squeezed preferred
  • 1/4 cup water
  • 1 tbsp corn starch
  • 1.5-2 lbs chicken thighs or chicken breast
  • salt and pepper

Vegetable Suggestion:

  • 1 head broccoli chopped in large florets
  • 1 small bag baby carrots
  • 1 cup snow peas
  • 2 tbsp avocado oil
  • 1 tbsp everything but the bagel seasoning
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees. Season chicken with salt and pepper, set aside on a sheet pan lined with foil or parchment.
  • Mix together all ingredients for the sauce in a small pan. Bring to a boil, then reduce to a simmer and cook until thickened, stirring frequently, about 5-10 minutes. Reserve a small amount of sauce for serving.
  • Use the remaining teriyaki sauce to coat all sides of the chicken. [Veggies would be coated in oil and seasoning, then go on the sheet pan at this time surrounding chicken] Cook chicken and veggies for 30-45 minutes, turning halfway thru, until done. Serve with remaining sauce, and rice or noodles.

Notes

Preheat oven to 400 degrees. Season chicken with salt and pepper, set aside on a sheet pan lined with foil or parchment. Mix together all ingredients for the sauce in a small pan. Bring to a boil, then reduce to a simmer and cook until thickened, stirring frequently, about 5-10 minutes. Reserve a small amount of sauce for serving. Use the remaining teriyaki sauce to coat all sides of the chicken. [Veggies would be coated in oil and seasoning, then go on the sheet pan at this time surrounding chicken] Cook chicken and veggies for 30-45 minutes, turning halfway thru, until done. Serve with remaining sauce, and rice or noodles.

Nutrition

Calories: 614kcal | Carbohydrates: 35g | Protein: 33g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 915mg | Potassium: 1014mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4885IU | Vitamin C: 159.1mg | Calcium: 165mg | Iron: 4.3mg