Name: Sheet Pan Chicken Teriyaki
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken breast, cut into bite-sized pieces; 1 head broccoli, cut into florets; 1 red bell pepper, chopped; 1 orange bell pepper, chopped; 1 large yellow onion, chopped; 2 tbsp olive oil, divided; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; salt, to taste; black pepper, to taste; 1/2 cup teriyaki sauce, divided; cooked white rice, for serving; 1/4 cup sliced green onions, for garnish

1

Preheat your oven to 400°F (200°C).

2

In a large bowl, combine the chopped broccoli, bell peppers, and onion.

3

Drizzle with about half of the olive oil and sprinkle with half of the seasonings (paprika, garlic powder, onion powder, salt, and pepper). Toss well to coat.

4

Spread the seasoned vegetables in an even layer on one side of a large sheet pan.

5

In the same bowl, add the bite-sized chicken pieces. Add the remaining olive oil, the rest of the seasonings, and about 1/4 cup of the teriyaki sauce.

6

Mix until the chicken is fully coated in the sauce and seasonings.

7

Arrange the chicken on the other side of the sheet pan next to the vegetables.

8

Bake for about 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

9

Once cooked, you can mix the chicken and vegetables together on the pan.

10

Serve the chicken and vegetables over a bed of white rice. Drizzle with additional teriyaki sauce and garnish with sliced green onions before serving.

Sheet Pan Chicken Teriyaki

Ingredients

14 Ingredients

Instructions

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