Sheet Pan Teriyaki Chicken and Vegetables
Cooking an entire meal on a sheet pan makes it quick and easy to clean up. Sheet Pan Teriyaki Chicken and Vegetables takes only minutes to prepare and 30 minutes in the oven. Your family will love this quick meal and you will love only having one sheet pan to clean up after dinner.
Weeknights meals should be affordable and easy to make. This recipe checks both of those boxes. Chicken breast, broccoli, mushrooms, onion, fresh pineapple and red pepper chunks cook together on a sheet pan to make a deliciously easy meal in just 30 minutes. Sheet Pan Teriyaki Chicken and Vegetables is a great alternative to expensive takeout…and tastes so much better!
Serve this easy chicken dish with fluffy white rice or Cauliflower Fried Rice and Air Fryer Egg Rolls for a complete meal. And remember to cover your sheet pan with aluminum foil if you want to make clean up even easier and reduce your time in the kitchen. It doesn’t get any easier than that.
Can I make it ahead?
YES! Sheet Pan Teriyaki Chicken and Vegetables can be made ahead of time, packed into bento boxes or microwave-safe containers and stored in the refrigerator for up to 3 days. Freeze meals for up to one month.
My son is a nurse who works the night shift. He loves this recipe, because he can make it for dinner and then package the rest for meals later in the week. If you are taking it to work, be sure to put a few tablespoons of teriyaki sauce in a small container to add to the meal before reheating.
Sheet Pan Teriyaki Chicken and Vegetables Recipe
What’s needed?
- TERIYAKI SAUCE– It is used as a marinade or glaze that is sweet, tangy, salty and contains soy sauce, which gives the dish that umami flavor that we all love. Use a good teriyaki sauce! We love KINDER’s spices and marinades, so I used KINDER’s Teriyaki Sauce. It is affordable and tastes amazing. Check out their line of spices and sauces, along with recipes at kinders.com.
- CHICKEN– We are wild about Teriyaki Chicken, but mix it up and use a different protein. Beef, Pork and Tofu are all great choices to use in this recipe.
- VEGETABLES– Use a combination of fresh vegetables, like broccoli, onion, mini shiitake mushrooms, and red or green peppers. They all cook nicely of a sheet pan together and pair well with the chicken. Some additional vegetables to might want to try include carrots, zucchini and baby corn.
- PINEAPPLE– This gives the meals a bright acidic flavor and balances the teriyaki sauce. Use fresh pineapple when possible, but canned pineapple also works well. Be sure to drain the excess juice from the can before placing the pineapple on the sheet pan.
How to make Sheet Pan Teriyaki Chicken and Vegetables?
- Cut the chicken in 1 1/2 inches pieces and place it in a large plastic bag with 1/4 cup teriyaki marinade. Remove air from the bag and seal. Squeeze the bag to coat the chicken. Place it in the refrigerator for one hour.
- Preheat the oven to 350 degrees fahrenheit. Cover a half sheet pan, 18×13 inches in size, with aluminum foil for easy clean up, if desired.
- While the chicken is marinating, chop all vegetables in 1 1/2 inch pieces and place on the sheet pan in separate areas. (Vegetables can be mixed together, but it is helpful to cook them separately if you have someone who doesn’t like a particular vegetable. They can select what they want from the sheet pan and nothing goes to waste.)
- Cut pineapple in 1 inch pieces and add it to the sheet pan.
- Add the chicken chunks to the sheet pan at one end. Sprinkle salt, black pepper and ground ginger lightly over all. Drizzle vegetables with remaining teriyaki sauce.
- Bake at 350 degrees for 25-30 minutes. Remove from the oven and sprinkle with white sesame seeds, if desired. Serve with white rice and egg rolls. Recipe makes 4 servings.
For more easy sheet pan dishes, check out these tasty recipes:
- Sheet Pan Soy-Ginger Salmon with Veggies
- Crispy Smashed Potatoes
- Crispy Baked Chicken Wings
- Sheet Pan Brussels Sprouts with Bacon
Sheet Pan Teriyaki Chicken and Vegetables
Ingredients
- 3 medium chicken breasts, about 1.5 pounds
- 1/2 cup teriyaki sauce, divided
- 2 cups pineapple, 1 inch chunks, fresh or canned pineapple
- 1 large red pepper, 1 1/2 inch chunks
- 3 cups broccoli, 1 1/2 inch chunks
- 1 large onion, 1 inch chunks
- 1 cup mushrooms, mini shitake or white button, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 2 tablespoons white sesame seeds, for garnish
Instructions
- Cut the chicken in 1 1/2 inches pieces and place it in a large plastic bag with teriyaki marinade. Remove air from the bag and seal. Squeeze the bag to coat the chicken. Place it in the refrigerator for one hour.
- Preheat the oven to 350 degrees fahrenheit. Cover a half sheet pan, 18×13 inches in size, with aluminum foil for easy clean up, if desired.
- While the chicken is marinating, chop all vegetables in 1 1/2 inch pieces and place on the sheet pan in separate areas. Cut pineapple in 1 inch pieces and add it to the sheet pan.
- Add the chicken chunks to the sheet pan at one end. Sprinkle salt, black pepper and ground ginger lightly over all. Drizzle vegetables with remaining teriyaki sauce.
- Bake at 350 degrees for 25-30 minutes. Remove from the oven and sprinkle with white sesame seeds, if desired. Serve with white rice and egg rolls. Recipe makes 4 servings.
Equipment
- 1 half sheet pan, 18×13 inches
Theresa
We love this tasty recipe because the clean up is a breeze!