Meet your new favorite weeknight dinner! Homemade teriyaki sauce, perfectly cooked chicken breast, and a rainbow of vegetables bake together to create a meal so good you won’t believe it. Healthy Sheet Pan Teriyaki Chicken and Vegetables is proof that eating healthy doesn’t have to be complicated. Get out your sheet pan and let’s get cooking!

Why is everyone into sheet pan meals?

I guess the question is… why not?! They are beyond easy to prepare. I think next to crock pot meals, sheet pan meals are the easiest ones to prepare, especially on busy nights. Simply throw everything onto the sheet pan, and bake. Everything cooks at the same time, and sheet pan meals are so versatile. One of my go-to sheet pan meals is my Sheet Pan Sausage, Peppers and Onions. It’s a fool-proof recipe, and is a crowd-pleaser. I also love my Sheet Pan BBQ Chicken and Vegetables and Sheet Pan Italian Chicken and Vegetables.

I also love sheet pan meals for those nights when you just don’t feel like standing at the stove. Once you throw this pan into the oven, you’re done. The cleanup couldn’t be easier, too. Here, I use parchment paper on top of the sheet pan to make cleanup even easier. There’s nothing worse than finishing a delicious dinner, just to turn around and see a sink full of pots and pans. Here, it’s one and done… one sheet pan to wash, and that’s it!

Sheet pan meals also make a perfect meal prep, because aside from some chopping, there is not much work involved here. You can easily prep lunch for the week in 45 minutes (including chopping and cooking).

What you’ll need to make this recipe

Chicken breast
Bell peppers
Broccoli florets
Red onions
Olive oil spray
Kosher salt & pepper

Homemade teriyaki sauce:

Pure maple syrup
- linked here
Low sodium soy sauce
Rice wine vinegar
Corn starch
Ginger root
Garlic
Scallions
Sesame seeds

How to make Healthy Sheet Pan Teriyaki Chicken and Vegetables

Start by preheating your oven to 425F. Chop the vegetables and arrange them with the chicken breast on a parchment paper lined baking sheet. Spray the vegetables with olive oil spray, and season with a pinch of kosher salt and pepper.

In the meantime, make your homemade teriyaki sauce. Mince the ginger root and garlic. Combine the maple syrup, soy sauce, rice wine vinegar, ginger, and garlic in a small saucepan. Combine the cornstarch with 1 tbsp of water to form a slurry, and add it to the other ingredients. Then, add 1/2 cup of water. Whisk to combine the ingredients, and simmer over medium heat until the sauce begins to bubble and thicken (about 5 minutes). Finally, set aside. The sauce should be thick, syrupy, and shiny.

Add 1/3 cup of the finished sauce on top of the vegetables, and add another 1/3 cup on top of the chicken breast. Toss so that the vegetables and chicken are coated in the sauce. Then, roast the vegetables and chicken for 25 minutes or until cooked through.

Remove the sheet pan from the oven. Put the oven on broil. Cut slits into the chicken breast, and add more teriyaki sauce on top of the chicken breasts so that it falls into the cuts that you made. Broil for a couple of minutes to make the chicken breasts golden and to caramelize the sauce.

Garnish with sesame seeds and chopped scallions. Serve with the remaining teriyaki sauce for dipping.

How-To Video

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