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- 1.5 lbs chicken breast - 1 cup broccoli florets - 1 cup bell peppers, sliced (mix of red, yellow, and green) - 1 cup snap peas - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar The main ingredients in this dish create a great mix of flavors. The chicken breast is juicy and tender. It absorbs the teriyaki sauce well. The assorted vegetables add crunch and color. Broccoli offers a nice earthiness, while bell peppers bring sweetness. Snap peas add a delightful snap. - 2 tablespoons olive oil - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water The oils help the chicken and veggies cook evenly. Olive oil adds richness, while sesame oil gives a nutty flavor. The cornstarch helps thicken the sauce, making it sticky and delicious. - Sesame seeds - Chopped green onions Garnishes are key for a great finish. Sesame seeds add a subtle crunch. Chopped green onions bring a fresh taste. Together, they give your dish a beautiful look and extra flavor. To start, preheat your oven to 400°F (200°C). This temperature helps the chicken cook evenly and the veggies stay crisp. Next, line a baking sheet with parchment paper. This makes cleanup easy and prevents sticking. In a medium bowl, mix soy sauce, honey, rice vinegar, minced ginger, and minced garlic. This is your teriyaki sauce. Now, take a large bowl and toss the chicken pieces with olive oil. Then, add half of the teriyaki sauce to the chicken. Make sure each piece gets fully coated. This step adds great flavor to the chicken. Spread the marinated chicken on one side of the baking sheet. In the same bowl, combine broccoli, bell peppers, and snap peas. Add sesame oil and the remaining teriyaki sauce. Toss until the veggies are well coated. Finally, place the veggies on the opposite side of the baking sheet from the chicken. This keeps everything separate while cooking. Bake the chicken and veggies in the preheated oven for 20-25 minutes. You want the chicken to be fully cooked, which means it should reach an internal temperature of 165°F (74°C). The veggies should be tender-crisp. Keep an eye on them to avoid overcooking! After baking, take the baking sheet out of the oven. Stir in the cornstarch slurry to the mix. This thickens the sauce nicely. Return the pan to the oven for an extra 5 minutes. This allows the sauce to thicken and cling to the chicken and veggies. Once done, let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving for that extra touch! To get the best flavor, marinate the chicken for longer. I suggest at least 30 minutes. This lets the chicken soak up the sweet and salty teriyaki sauce. If you can, marinate it overnight. The longer it sits, the more flavor it gains. Use a zip-top bag for easy marinating and cleanup. For even cooking, spread the chicken and veggies out on the pan. Don’t crowd them. Space helps them cook well without steaming. After 15 minutes, check the chicken's temperature. It should reach 165°F (74°C). This ensures it’s safe to eat and not dry. Stir the veggies halfway through to keep them crisp. To make your dish pop, garnish it right before serving. Sprinkle sesame seeds over the chicken and veggies. Add some chopped green onions for color and taste. This makes your meal look fresh and appetizing. Serve it hot for the best taste and visual appeal. {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet flavor. Tofu gives you a plant-based option that soaks up the teriyaki sauce. If you choose tofu, press it first to remove water. This helps it absorb the sauce better. Both options keep the dish light and tasty. Feel free to change up the veggies. Carrots bring a nice crunch and sweetness. Zucchini is another great choice; it cooks quickly and adds moisture. You can also use bok choy or asparagus for a fresh twist. Mixing different colors makes the dish pop on your plate. Want to add some spice? Try red pepper flakes for heat or a splash of sriracha. You can also mix in citrus zest, like lime or orange, for a zesty kick. Fresh herbs, like cilantro or basil, can give a bright finish. These little changes can make your sheet pan meal even more exciting! To keep your teriyaki chicken and veggies fresh, place them in an airtight container. Make sure to let the dish cool for about 30 minutes before sealing it. Store the leftovers in the fridge. They will stay good for about 3 to 4 days. If you want to keep them longer, consider freezing them. Just make sure to use a freezer-safe container or bag. This way, you can enjoy the meal later without losing flavor. When it's time to eat your leftovers, you can reheat them in several ways. The microwave is quick and easy. Place the chicken and veggies in a bowl, cover it, and heat for about 1 to 2 minutes. Stir halfway through to warm it evenly. If you want crispy veggies, use the oven. Preheat to 350°F (175°C) and spread the food on a baking sheet. Heat for about 10 minutes. This method keeps the chicken juicy and the veggies crisp. Preparing teriyaki chicken and veggies in advance can save you time. You can cut and marinate the chicken a day early. Store it in the fridge in the teriyaki sauce overnight. This adds more flavor. You can also chop the veggies ahead of time. Keep them in a separate container. When you're ready to cook, just mix everything and bake. This dish is perfect for quick lunches or dinners during a busy week. It takes about 20-25 minutes to bake teriyaki chicken at 400°F (200°C). This time ensures the chicken reaches a safe internal temperature of 165°F (74°C). The veggies will cook until they are tender-crisp. Always check your chicken for doneness before serving. Yes, you can use other sauces if you want. Some good options are hoisin sauce, sweet chili sauce, or a simple garlic-soy sauce mix. Each will give a different flavor twist to your dish. Feel free to experiment with flavors you enjoy! The original recipe is not gluten-free due to soy sauce. However, you can use gluten-free soy sauce or tamari. Both options will keep your teriyaki chicken tasty without gluten. Always check labels to ensure your ingredients are gluten-free. This blog covered how to make a tasty teriyaki chicken dish. You learned about the key ingredients, like chicken and veggies. I provided steps to marinate and bake, ensuring a great flavor. You also found tips to enhance taste and presentation. If you want to mix it up, I shared protein and vegetable swaps. Storing and reheating tips will help keep your meal fresh. Enjoy making this dish, and feel free to experiment as you go! Your kitchen can now create new, delicious meals with confidence.

Teriyaki Chicken and Veggies Sheet Pan

Savor the flavors of Teriyaki Chicken & Colorful Veggies Delight with this easy and delicious recipe! Packed with tender chicken and vibrant veggies, this dish is perfect for a healthy weeknight dinner. In just 35 minutes, you can create a colorful meal that's sure to please the whole family. Click through to discover the full recipe and make mealtime special today! Enjoy your culinary adventure!
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Ingredients
  

1.5 lbs chicken breast, cut into bite-sized pieces

1 cup broccoli florets

1 cup bell peppers, sliced (mix of red, yellow, and green)

1 cup snap peas

2 tablespoons olive oil

1 tablespoon sesame oil

1 tablespoon minced ginger

3 cloves garlic, minced

1/2 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced ginger, and minced garlic.

      In a large bowl, toss the chicken pieces with the olive oil and half of the teriyaki sauce mixture until fully coated.

        Spread the chicken evenly on one side of the prepared baking sheet.

          In the same bowl, combine the broccoli, bell peppers, and snap peas with sesame oil and the remaining teriyaki sauce mixture. Toss until the veggies are well coated.

            Arrange the veggies on the opposite side of the baking sheet from the chicken.

              Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the vegetables are tender-crisp.

                Remove the baking sheet from the oven and stir in the cornstarch slurry. Return to the oven for an additional 5 minutes, allowing the sauce to thicken.

                  Once cooked, remove from the oven and let rest for a few minutes.

                    Garnish with sesame seeds and chopped green onions before serving.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4