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!
Course dinner, lunch, main course
Cuisine asian
Keyword chicken, sheet pan, teriyaki, vegetables
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Calories 460kcal
Author Steph
Equipment
sheet pan
Ingredients
Ingredients
2lbschicken breast
2bell pepperssliced
4cupsbroccoli florets1 bag
2red onionssmall
olive oil spray
kosher salt
pepper
Homemade Teriyaki Sauce
1/2cuppure maple syrup
1/4cupreduced sodium soy sauce
2tbsprice wine vinegar
1tbspcorn starch
1tbspwater
1/2cupwater
1tbspginger rootminced
3clovesgarlicminced
2scallionschopped
sesame seeds
Instructions
Preheat the oven to 425F.
Chop the vegetables and arrange the vegetables and chicken breasts 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 the 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 the 1 tbsp of water to form a slurry, and add it to the other ingredients.
Then, add the 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).
Set sauce aside. It should be thick, syrupy and shiny.
Add 1/3 cup of the finished sauce on top of the vegetables, and another 1/3 cup on top of the chicken breasts. 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 and so that they fall into the cuts 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.