Healthy Sheet Pan Teriyaki Chicken and Vegetables

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

Cook Time 30

Servings

Calories 460kcal

Author Steph

Equipment

sheet pan

Ingredients

2 lbs chicken breast
2 bell peppers sliced
4 cups broccoli florets 1 bag
2 red onions small
olive oil spray
kosher salt
pepper

Homemade Teriyaki Sauce

1/2 cup pure maple syrup
1/4 cup reduced sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp corn starch
1 tbsp water
1/2 cup water
1 tbsp ginger root minced
3 cloves garlic minced
2 scallions chopped
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.

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