Sheet Pan Teriyaki Chicken with Vegetables
Tender teriyaki chicken roasted on one pan with broccoli, bell pepper, and onion in a sweet and savory pineapple sauce. An easy, hands-off family dinner.
Ingredients
- 680 g chicken thigh, boneless, skinless1.5 lb chicken thigh, boneless, skinless
- 480 ml broccoli floret, cut into bite-size pieces2.03 cup broccoli floret, cut into bite-size pieces
- 1 medium red bell pepper, deseeded and chopped
- 1 medium red onion, sliced
- 15 ml olive oil1.01 tbsp olive oil
- 79.2 ml low sodium soy sauce5.36 tbsp low sodium soy sauce
- 79.2 ml pineapple juice5.36 tbsp pineapple juice
- 45 ml honey3.04 tbsp honey
- 15 ml apple cider vinegar1.01 tbsp apple cider vinegar
- 3 each garlic, minced
- 10 ml ginger, grated2.03 tsp ginger, grated
- 10 ml cornstarch, mixed with an equal amount of water2.03 tsp cornstarch, mixed with an equal amount of water
- sesame seeds (optional)
- green onion (for serving), sliced
Steps
Make the Sauce
- Combine the soy sauce, pineapple juice, honey, vinegar, garlic, and ginger in a small saucepan over medium heat.
- Bring to a gentle simmer, then stir in the cornstarch and water mixture and cook until the sauce thickens, about 3 to 4 minutes.
Prep and Bake
- Preheat the oven to 400F (200C) and line a large sheet pan with parchment paper or lightly grease it.
- Cut the chicken into even pieces, and chop the broccoli, bell pepper, and onion into bite-size pieces.
- Spread the chicken and vegetables on the sheet pan and toss with the olive oil to coat lightly.
- Pour about two-thirds of the teriyaki sauce over everything and toss until evenly coated.
- Bake for 20 to 25 minutes until the chicken reaches 165F (74C) and the vegetables are tender, stirring once halfway through.
Finish and Serve
- Drizzle the remaining teriyaki sauce over the cooked chicken and vegetables and serve warm.
- (Optional) Sprinkle with sesame seeds and sliced green onion just before serving.
Nutrition
- Calories
- 315
- Protein
- 37g
- Fat
- 7g
- Carbs
- 26g
Tips by age
Finely chop the chicken and vegetables into small soft pieces and serve with a little extra rice to balance the saltiness from the soy sauce. Skip the sesame seed garnish at this stage.
Choking safety: Make sure broccoli and bell pepper are roasted very soft and cut small; firm vegetable chunks are a choking risk.
Chop the chicken and vegetables into bite-size pieces. Use the lower amount of soy sauce or rinse a portion to keep sodium gentle for this age.
Choking safety: Cut chicken and broccoli into small pieces; large pieces can be a choking risk.
Serve as written, cutting the chicken and vegetables into small bite-size pieces. Pair with rice or noodles to soak up the sauce.
Choking safety: Keep pieces small and soft for easy chewing.
Serve as written, cut into child-friendly pieces. This age can manage the sesame and green onion garnish if your child enjoys it.
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