Description
A colorful and flavorful dish featuring teriyaki chicken and a medley of roasted vegetables, all cooked on a single sheet pan for easy cleanup.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), seeded and sliced into strips
- 2 large carrots, peeled and sliced into 1/4-inch thick rounds
- 1 red onion, cut into wedges
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- Optional Garnishes: sesame seeds, chopped green onions, red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chicken pieces with teriyaki sauce, ginger, garlic, and sesame oil until well coated.
- Spread the marinated chicken evenly on the sheet pan.
- Arrange broccoli florets, bell peppers, carrots, and red onion around the chicken, ensuring everything has space.
- Drizzle any remaining teriyaki sauce over the veggies for extra flavor.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Sprinkle optional garnishes (sesame seeds, green onions, red pepper flakes) before serving.
Notes
Adjust cooking times if using different cuts of chicken. Consider varying vegetables based on availability and preference.
