Description
A simple and quick teriyaki chicken sheet pan supper with vegetables.
Ingredients
Scale
- 4 boneless chicken thighs
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chicken thighs with teriyaki sauce, garlic powder, ginger powder, salt, and pepper.
- Place chicken on a sheet pan.
- Add broccoli, bell pepper, and carrots to the pan.
- Drizzle olive oil over the vegetables and toss to coat.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot, drizzled with extra teriyaki sauce if desired.
Notes
- Adjust vegetables as per your preference.
- Marinate chicken for a few hours for more flavor.
- Use parchment paper for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: teriyaki chicken sheet pan supper, easy dinner, one pan meal, chicken recipe