Teriyaki Chicken & Veggie Sheet Pan Dinner
Updated Oct 13, 2025, Published Aug 09, 2018
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It has been way too long since I have posted some great dinner ideas. I have a one track mind on all things sweet but I really do feed my family dinner. In fact, we are only weeks away from the start of school and that always gets me scrambling a bit. I am way better about meal planning during the school year and this Teriyaki Chicken & Veggie Sheet Pan Dinner is going to be a meal on constant rotation. If you haven’t jumped on the “sheet pan dinner” band wagon than I have a feeling that this recipe will do the trick.
I love sheet pan dinners because I can pop it in the oven and work on other things while it bakes. I also love what the oven does to vegetables! The caramelization and flavor it imparts is unlike any other preparation. When I have a little more time I keep the ingredients in larger pieces but when I am on a time crunch I make sure to cut things down to bite size portions. This helps with cook time {because the smaller the pieces, the less time they take to bake} and it also makes serving it a cinch. In this case I did a boil in the bag rice to serve with the Teriyaki Chicken & Veggie’s but that is entirely up to you.
Here are some other quick and delicious dinner options…Chicken Parm Ravioli Bake, Italian Sausage & Ricotta Pizza Ring, and Chicken Pot Pie Bowls.
I bought thin cut chicken breasts and cubed them up myself but you can purchase them already broke down into strips or cubes. A little teriyaki sauce and garlic is all they need.
I used veggies that I had on hand but I love to vary it depending on what is in season. Cut them down into bite size pieces, drizzle with olive oil and sprinkle with salt and pepper.
Transfer all of the ingredients to a foil lined sheet pan and bake until the chicken is cooked through.
It will need to bake about 20 minutes but if you kept your chicken in larger pieces it would take longer to bake.
The result is a quick, easy and healthy meal that is perfect for a weeknight. Personalize it with veggies that your family will love and get it on your dinner table tonight!
Teriyaki Chicken & Veggie Sheet Pan Dinner
Ingredients
- 2-3 chicken breasts {cubed}
- 3/4 cup teriyaki sauce {I used Yoshidas}
- 2 cloves garlic {minced}
- 3-4 cups assorted vegetables {I used red bell pepper, zucchini, red onion & mushrooms}
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Serve over rice {optional}
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non stick spray, set aside.
- In a medium bowl combine cubed chicken, teriyaki sauce and minced garlic. Stir and set aside.
- Combine all of your prepared veggies and drizzle with olive oil, salt and pepper. Add teriyaki chicken to one side of prepared pan and veggies to remaining area. Spread chicken and veggies out into a single layer, so that everything bakes well. The veggies may be more compact and that is alright but it is important that the chicken is in a single layer. Bake for 18-25 minutes or until chicken is cooked through.
- Served warm over steamed rice or as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
