sheet-pan-teriyaki-chicken-broccoli-bell-peppers

Sheet Pan Teriyaki Chicken with Broccoli and Bell Peppers

TOTAL
50min
PREP
20min
COOK
30min
Easy

Effortlessly prepare a delicious and healthy meal with this Sheet Pan Teriyaki Chicken. Juicy chicken thighs are coated in a savory teriyaki glaze and roasted alongside vibrant broccoli and sweet bell peppers for a complete dinner with minimal cleanup.

450 Calories
30g Protein
35g Carbs
20g Fats

*Nutrition per serving

Sheet Pan
Teriyaki
Chicken
Vegetables

Ingredients

Servings: 4
700g (1.5 lb) Boneless, skinless chicken thighs
400g (14 oz) Broccoli florets
1 large (approx. 200g) Red bell pepper
1 large (approx. 200g) Yellow bell pepper
120ml (1/2 cup) Soy sauce
60ml (1/4 cup) Honey
30ml (2 tbsp) Rice vinegar
15ml (1 tbsp) Sesame oil
2.5cm (1 inch piece) Fresh ginger
3 cloves Garlic
15ml (1 tbsp) Cornstarch
30ml (2 tbsp) Water
15ml (1 tbsp) Sesame seeds
2 stalks Green onions
15ml (1 tbsp) Olive oil or vegetable oil

Steps

1

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes washing up a breeze.

2

Prepare the teriyaki sauce: In a small saucepan, whisk together the soy sauce (120ml or 1/2 cup), honey (60ml or 1/4 cup), rice vinegar (30ml or 2 tbsp), sesame oil (15ml or 1 tbsp), grated ginger (2.5cm or 1 inch piece), and minced garlic (3 cloves).

3

Heat the sauce mixture over medium heat until it just begins to simmer. In a small bowl, whisk together the cornstarch (15ml or 1 tbsp) and water (30ml or 2 tbsp) to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until it thickens slightly, about 1-2 minutes. Remove from heat and set aside.

4

In a large bowl, combine the bite-sized chicken thigh pieces (700g or 1.5 lb). Pour about half of the prepared teriyaki sauce over the chicken. Toss well to ensure each piece is evenly coated.

5

Add the broccoli florets (400g or 14 oz) and the cut bell peppers (red and yellow, approx. 400g or 28 oz total) to the same bowl with the chicken. Drizzle with olive oil or vegetable oil (15ml or 1 tbsp) and toss to coat the vegetables lightly. This helps them roast and caramelize nicely.

💡

Ensuring vegetables are coated in oil helps them achieve a better texture and prevents them from steaming in the oven.

6

Arrange the coated chicken and vegetables in a single layer on the prepared baking sheet. Try not to overcrowd the pan; use two pans if necessary to ensure everything roasts evenly and gets slightly caramelized rather than steamed. Make sure chicken pieces are not overlapping.

💡

Overcrowding the pan is a common mistake that leads to soggy vegetables and unevenly cooked chicken. Give everything space!

7

Roast in the preheated oven at 200°C (400°F) for 15 minutes. After 15 minutes, remove the baking sheet from the oven. Stir the chicken and vegetables to ensure even cooking.

8

Drizzle the remaining teriyaki sauce over the chicken and vegetables on the baking sheet. Toss gently to coat everything evenly with the remaining sauce.

9

Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F) and the vegetables are tender-crisp and slightly browned. The sauce should be bubbly and thickened.

💡

Visual cues are important here: look for golden-brown edges on the chicken and tender, slightly charred vegetables. Use a meat thermometer for accuracy.

10

Once cooked, remove the baking sheet from the oven. Garnish with toasted sesame seeds (15ml or 1 tbsp) and sliced green onions (2 stalks), if desired. Let it rest for a few minutes before serving.

11

Serve the Sheet Pan Teriyaki Chicken hot, either on its own or over steamed rice or quinoa for a complete meal.

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