There’s nothing quite like the classic combo of chicken, broccoli, and teriyaki. By roasting everything together on one pan, the flavors meld into a savory-sweet masterpiece with perfectly caramelized edges. Whether you’re a meal prep pro or feeding a hungry family, this sheet pan teriyaki chicken with vegetables delivers tender bites and a hit of umami every single time.
There’s nothing quite like the classic combo of chicken, broccoli, and teriyaki. By roasting everything together on one pan, the flavors meld into a savory-sweet masterpiece with perfectly caramelized edges. Whether you’re a meal prep pro or feeding a hungry family, this sheet pan teriyaki chicken with vegetables delivers tender bites and a hit of umami every single time.
Key products
Instructions
Instructions
- Preheat oven to 400°F. Arrange chicken and veggies in single layer on large foil-lined sheet pan sprayed with no stick cooking spray. Drizzle with oil. Season with salt and pepper, if desired.
- Roast 20 minutes or until chicken is cooked through.
- Meanwhile, mix water, soy sauce and Seasoning Mix in small saucepan. Bring to a a gentle boil on medium heat, stirring frequently. Reduce heat and simmer until sauce is slightly thickened.
- Drizzle cooked chicken and veggies on sheet pan with sauce, tossing to mix and coat evenly. Sprinkle with green onions. Serve with cooked rice or noodles.
Test Kitchen Tips:
- Substitute other cut-up veggies such as green beans, cauliflower, carrots, asparagus, zucchini or Brussels sprouts for the veggies in the recipe.
- Try with pork, steak or salmon in place of the chicken.
- To use for meal prep for the week, place leftovers in separate microwave-safe containers in the refrigerator. To reheat, cook in microwave until heated through, stirring after every minute (internal temperature should reach 165°F).
