Teriyaki Chicken & Veggie Sheet Pan Dinner
Teriyaki chicken pieces and a variety of veggies are baked together on a single sheet pan. The result is a delicious combination of flavors that your whole family will enjoy.
Servings: 4 servings
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
Feel free to customize with whatever vegetables you have on hand!
Nutrition
Calories: 355kcal | Carbohydrates: 33g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 3155mg | Potassium: 925mg | Fiber: 7g | Sugar: 8g | Vitamin A: 9046IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 3mg