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Sheet Pan Teriyaki Chicken with Veggies
Sheet Pan Teriyaki Chicken with Veggies is an easy, flavorful dinner perfect for busy weeknights. It's a hands-off, nutritious meal for hectic days when you still want something homemade.
18-24mo3-5y12-18mo2-3y
SoyWheat
Ingredients
- 1.5 lb chicken thigh
- 2 cup broccoli floret
- 1 red bell pepper
- 1 red onion
- 0.33 cup low sodium soy sauce
- 0.33 cup pineapple juice
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp garlic
- 2 tsp ginger
- 2 tsp cornstarch mixed with water
Steps
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Prepare the sauce. In a small saucepan, combine all the ingredients. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until thickens, about 3-4 minutes. Remove from heat.
- Arrange the chicken thighs, broccoli, red bell pepper, and red onion slices on the prepared sheet pan. Toss with avocado or olive oil. Pour about ⅔ of the teriyaki sauce over the chicken and vegetables. Toss everything to coat evenly.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Stir halfway through to ensure even cooking.
- Drizzle the remaining teriyaki sauce over the cooked chicken and vegetables. Garnish with sesame seeds and sliced green onions if desired.
Nutrition
- Calories
- 315
- Protein
- 37g
- Fat
- 7g
- Carbs
- 26g
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