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Need an easy weeknight meal? We love this tasty Sheet pan Chicken Teriyaki and Vegetables meal!

Sheet Pan Chicken Teriyaki and Vegetables

I love this easy and delicious Sheet Pan Chicken Teriyaki and Vegetables meal!
4.67 from 3 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Hezzi-D

Ingredients

For the sauce:

  • 1 c. soy sauce
  • 3 Tablespoons honey
  • 2 Tablespoons pineapple juice optional
  • 3 Tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 3 garlic cloves minced
  • 1 teaspoon ginger
  • 1 Tablespoon cornstarch
  • ¼ c water

For the chicken and veggies:

  • Salt and pepper
  • 1 lb. chicken breasts cut in half
  • 2 c. broccoli cut into florets
  • 1 c. sliced carrots
  • 2 bell peppers thinly sliced
  • 1 onion thinly sliced
  • ¼ c. pineapple chunks

Instructions

  • Preheat the oven to 400 degrees. Spray a sheet pan with cooking spray.
  • Sprinkle the chicken with salt and pepper. Place on the sheet pan and bake for 20 minutes.
  • Meanwhile, combine all of the sauce ingredients except for the cornstarch and water in a medium saucepan over medium high heat. Cook for 5 minutes.
  • Combine the cornstarch and water and mix well. Add to the sauce, whisking continuously, and bring to a boil. Boil for 2-3 minutes or until sauce has thickened.
  • Remove the chicken from the oven and add all of the veggies and pineapple to the sheet pan.
  • Cover the chicken and veggies with ¾ of the sauce. Bake for 15 minutes.
  • Remove from the oven and cover with remaining sauce.
  • Serve with rice, noodles, or quinoa.

Notes

Recipe adapted from The Recipe Critic