Sheet-Pan Chicken Teriyaki
This sheet pan teriyaki chicken features juicy chicken thighs and tender veggies glazed in a sticky sweet-and-savory sauce. Cozy up with your new favorite weeknight dinner!
Servings 6 servings
Calories 402kcal
Ingredients
- 3 lbs boneless skinless chicken thighs, sliced into bite size
- 1½ cups teriyaki sauce divided
- 1 lb broccoli cut into bite-sized florets
- 1 red bell pepper sliced into one inch cubes
- 1 onion sliced into one inch cubes
- 1 tbsp oil avocado or olive
- 1 tbsp toasted sesame seeds for garnish
- 2 tbsp sliced green onions for garnish
Instructions
- Place the chicken thighs in a large bowl and pour one cup of the teriyaki sauce over them. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to broil at 450°F (note: if your oven only has a high or low broil setting, use high). Spread the broccoli, bell peppers, and onions evenly on a large baking sheet. Drizzle the veggies lightly with olive oil and toss to combine everything. Broil veggies on the lower oven rack for about 15 minutes or until golden brown. Remove and set aside.
- Arrange the marinated chicken in a single layer on one a second baking sheet. Pour any remaining marinade over the chicken.
- Place chicken on the lower rack and broil for 15 minutes. Flip the chicken pieces and spoon the pan sauce over the top.
- Broil the chicken thighs for an additional 3–5 minutes, until they are caramelized and cooked through (165°F internal temperature).
- Brush the chicken with the remaining ½ cup of teriyaki sauce and garnish with sesame seeds and green onions. Serve warm and enjoy!
Nutrition
Calories: 402kcal | Carbohydrates: 16g | Protein: 58g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 136mg | Sodium: 2907mg | Potassium: 1236mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2604IU | Vitamin C: 42mg | Calcium: 121mg | Iron: 5mg