Sheet Pan Teriyaki Chicken And Veggie Bowl
A vibrant and healthy one-pan meal featuring tender chicken and crisp vegetables tossed in a savory-sweet glaze.
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Ingredients
- 1 1/2 lbs Boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced into strips
- 1 cup Snap peas, trimmed
- 2 medium Carrots, sliced into thin rounds
- 3/4 cup Teriyaki sauce
- 2 tablespoons Olive oil
- 1 teaspoon Sesame seeds(optional)
- 2 stalks Green onions, sliced(optional)
- 3 cups Cooked jasmine rice or quinoa
- 2 cloves Garlic, minced
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
- 2
In a small bowl, whisk together the teriyaki sauce and minced garlic.
- 3
Place the cubed chicken, broccoli, bell peppers, snap peas, and carrots onto the prepared sheet pan.
- 4
Drizzle the olive oil and half of the teriyaki sauce mixture over the chicken and vegetables.
- 5
Toss everything together until evenly coated, then spread into a single layer across the pan.
- 6
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- 7
Remove from the oven and drizzle the remaining teriyaki sauce over the hot ingredients.
- 8
Serve over bowls of warm rice or quinoa, garnished with sesame seeds and sliced green onions.
Nutrition per Serving
485
Calories
38g
Protein
52g
Carbs
14g
Fat
5g
Fiber
12g
Sugar
980mg
Sodium
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