Looking for a quick and tasty meal? This Sheet Pan Teriyaki Chicken and Veggies recipe is just the ticket! You’ll love how easy it is to whip up a delicious dinner with minimal cleanup. Perfect for busy nights, this dish is packed with flavor and nutrition. In this post, I’ll guide you through simple steps, ingredient tips, and fun variations. Let’s get cooking!
Why I Love This Recipe
- Delicious Flavor Combination: The blend of teriyaki sauce with garlic and ginger creates a mouthwatering marinade that infuses the chicken and vegetables with rich, savory flavors.
- Quick and Easy: This recipe can be prepared in just 15 minutes and cooked in 30 minutes, making it perfect for a weeknight dinner when you're short on time.
- One-Pan Wonder: Cooking everything on a single sheet pan not only saves time on cleanup but also allows the flavors to meld beautifully during baking.
- Healthy and Colorful: With a variety of colorful vegetables, this dish is not only visually appealing but also packed with nutrients, making it a healthy choice for any meal.
Ingredients
List of Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup teriyaki sauce (store-bought or homemade)
- 2 cups broccoli florets
- 2 cups bell peppers (mixed colors), sliced
- 1 cup carrots, julienned
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- Sesame seeds for garnish
- Fresh cilantro or green onions for garnish
- Salt and pepper to taste
Quantity Details
This recipe serves four people. I use 1.5 lbs of chicken thighs, but you can adjust this for more or fewer servings. The vegetables add color and crunch, so I suggest using two cups of broccoli and two cups of bell peppers. The carrots and red onion add sweetness and texture. For seasoning, you need three tablespoons of olive oil and two teaspoons of garlic powder. Don’t forget salt and pepper to bring all the flavors together!
Substitutions for Ingredients
If you don't have chicken thighs, chicken breasts work too. They cook quickly and stay juicy. You can swap teriyaki sauce for soy sauce mixed with honey for a homemade touch. If you’re out of broccoli, try snap peas or green beans. For bell peppers, use zucchini or asparagus. You can leave out the sesame seeds if you prefer, but they add a nice crunch. Fresh herbs like parsley can replace cilantro if that’s your taste. Adjust any ingredient to make it your own!
Step-by-Step Instructions
Preheating and Preparation
Start by preheating your oven to 425°F (220°C). This high heat helps cook the chicken and veggies quickly. Line a large sheet pan with parchment paper. This makes cleanup easy and keeps food from sticking.
Marinating the Chicken
In a mixing bowl, combine 3 tablespoons of olive oil, 2 teaspoons of garlic powder, 1 teaspoon of ginger powder, and salt and pepper. Mix well. Pour in half of the teriyaki sauce and stir to combine. Now, add 1.5 lbs of boneless, skinless chicken thighs to the bowl. Toss the chicken until it is well coated in the marinade. Let it sit for a few minutes to soak up those flavors.
Arranging Chicken and Veggies on the Sheet Pan
Once the chicken is marinated, place it on one side of the sheet pan. In the same bowl, add 2 cups of broccoli florets, 2 cups of sliced bell peppers, 1 cup of julienned carrots, and 1 sliced red onion. Pour the remaining teriyaki sauce over the veggies. Toss until they are well coated. Spread the veggies on the other side of the sheet pan in a single layer. This helps them cook evenly.
Baking and Broiling Instructions
Now, place the sheet pan in the preheated oven. Bake for 20-25 minutes. Check the chicken to make sure it reaches 165°F (74°C). The veggies should be tender-crisp. For a nice finish, turn on the broiler for 2-3 minutes. Watch closely to avoid burning. Finally, sprinkle sesame seeds and fresh cilantro or green onions over the dish before serving. Enjoy your meal!
Tips & Tricks
Best Practices for Cooking
Use a large sheet pan. This helps the chicken and veggies cook evenly. Line it with parchment paper. It makes cleanup simple. Preheat your oven to 425°F (220°C). This ensures a nice sear on the chicken. Don’t crowd the pan. Leave space between the pieces for air to flow.
Ensuring Vegetables are Tender-Crisp
Cut your veggies into uniform sizes. This helps them cook at the same rate. Broccoli and bell peppers cook well together. Carrots need a little more time, so slice them thin. Toss the veggies with teriyaki sauce just before baking. This keeps them flavorful and vibrant. Bake them for 20-25 minutes. They should be tender but still have a slight crunch.
Enhancing Flavor with Marinades
Marinating chicken adds depth. Use teriyaki sauce, garlic powder, and ginger powder. Let the chicken sit in the marinade for at least 15 minutes. If time allows, marinate longer for a stronger taste. Always reserve some sauce for drizzling later. This adds a fresh burst of flavor when serving.
Pro Tips
- Marinate for Flavor: For the best flavor, marinate the chicken thighs for at least 30 minutes, or even overnight in the refrigerator, allowing the teriyaki sauce to deeply penetrate the meat.
- Veggie Variety: Feel free to mix in other vegetables such as snap peas or zucchini for added color and nutrition, keeping in mind the cooking time for each vegetable.
- Check for Doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for perfectly cooked, juicy chicken.
- Serving Suggestion: Pair the dish with steamed rice or quinoa to soak up the delicious teriyaki sauce and add a satisfying grain to your meal.
Variations
Using Different Proteins
You can swap chicken thighs for other proteins. Try using chicken breasts for a leaner option. Pork tenderloin also works well, adding a nice flavor. If you want seafood, shrimp cooks quickly and tastes great with teriyaki. For a plant-based option, use tofu or tempeh. Just ensure they absorb the marinade well.
Vegetable Substitutions
Feel free to change the veggies based on what you have. Zucchini and snap peas make great additions. Cauliflower florets can replace broccoli for a different texture. You might also try asparagus or green beans. Just remember, cut the veggies to similar sizes for even cooking.
Spicy Teriyaki Option
If you like heat, add some spice to your teriyaki. Mix in sriracha or red pepper flakes with the sauce. You can also use chili garlic sauce for a bold flavor. Another option is to add sliced jalapeños or a dash of hot sauce. Adjust the spice level to fit your taste.
Storage Info
How to Store Leftovers
After your meal, let the chicken and veggies cool. Use an airtight container for storage. You can keep leftovers in the fridge for up to three days. Make sure to separate the chicken from the veggies if you want them to stay crisp.
Reheating Instructions
To reheat, place the chicken and veggies on a sheet pan. Preheat your oven to 350°F (175°C). Bake for about 10-15 minutes until heated through. You can also use a microwave. Heat in short bursts, stirring in between to avoid uneven warming.
Freezing Tips
If you want to keep leftovers longer, freezing is a great option. Place the chicken and veggies in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze for up to three months. When ready to eat, thaw in the fridge overnight before reheating.
FAQs
What can I serve with Sheet Pan Teriyaki Chicken?
You can serve this dish with rice or noodles. Both soak up the sauce well. A simple green salad also pairs nicely. You might add sesame seeds or green onions on top for flair.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and veggies a day before. Store them in the fridge. Then, just bake them when ready. This saves time on busy nights.
Is teriyaki sauce gluten-free?
Most store-bought teriyaki sauces contain soy sauce, which has gluten. However, you can find gluten-free versions. Always check the label to be sure. You can also make your own sauce at home, using gluten-free soy sauce.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the chicken. It should reach 165°F (74°C). The meat will also look white inside, not pink. If unsure, cook it a bit longer to be safe.
This post covered the key elements for making sheet pan teriyaki chicken. We explored the ingredients, including quantities, substitutions, and preparations. I provided step-by-step instructions to ensure easy cooking. Tips and tricks helped enhance flavor and texture. You can also try different proteins and vegetables for variety. Remember to store your leftovers properly for future meals. Cooking is fun, and I hope these tips inspire you to create delicious dishes in your kitchen. Enjoy your cooking adventure!
