Teriyaki Chicken Sheet Pan Meal Recipe
Introduction
This Teriyaki Chicken Sheet Pan Meal is a delicious and easy way to enjoy a flavorful dinner with minimal cleanup. Packed with colorful vegetables and tender chicken coated in a savory teriyaki sauce, it’s perfect for busy weeknights or casual gatherings.
Ingredients
- 2 lbs chicken breast, chopped
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 small head of broccoli, chopped
- Salt, pepper, garlic powder, smoked paprika (to taste)
- 1-2 tbsp olive oil
- Buffalo Wild Wings Teriyaki sauce
- 2 green onions, chopped
Instructions
- Step 1: Chop all the vegetables. Cut the onions and bell peppers into similar-sized pieces and roughly chop the broccoli into bite-sized florets.
- Step 2: Cut the chicken breast into cubes.
- Step 3: Spray a large sheet pan with cooking spray. In a large bowl, toss the chopped vegetables with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Mix well to coat, then spread the veggies evenly on one side of the prepared sheet pan.
- Step 4: In the same bowl, season the chicken with the same spices and drizzle with enough teriyaki sauce to coat. Stir until the chicken is fully coated in the sauce and seasonings.
- Step 5: Place the seasoned chicken on the other side of the sheet pan. Bake at 400°F (205°C) for 20-25 minutes, until the chicken is cooked through.
- Step 6: If desired, drain any excess liquid from the pan and broil for a few minutes to char slightly. Then, stir the chicken and vegetables together, add extra teriyaki sauce to taste, and sprinkle with chopped green onions.
- Step 7: Serve the meal on its own or over white rice, fried rice, or your favorite grain. Enjoy!
Tips & Variations
- Use chicken thighs instead of breast for juicier meat and richer flavor.
- Add other vegetables like snap peas or carrots to increase color and nutrition.
- For a spicy kick, drizzle a little sriracha or sprinkle red pepper flakes before serving.
- Marinate the chicken in teriyaki sauce for 30 minutes before cooking for deeper flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This meal freezes well—thaw completely before reheating to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different teriyaki sauce?
Yes, feel free to use any store-bought or homemade teriyaki sauce that you prefer. Adjust the amount based on how saucy you like your dish.
Is it necessary to broil the chicken and vegetables after baking?
Broiling is optional but adds a nice caramelized finish and slightly crisp edges. If you prefer softer textures, you can skip this step.
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Teriyaki Chicken Sheet Pan Meal Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Teriyaki Chicken Sheet Pan Meal is a simple, flavorful, and nutritious dish that combines tender chicken breast with colorful bell peppers, onions, and broccoli, all baked to perfection with a delicious teriyaki sauce. Perfect for a quick weeknight dinner, this recipe requires minimal prep and cleanup while delivering a balanced meal that’s great served on its own or over rice.
Ingredients
Protein
- 2 lbs chicken breast, chopped into cubes
Vegetables
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 small head of broccoli, chopped into decent sized pieces
- 2 green onions, chopped (for garnish)
Seasonings & Sauces
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 1–2 tbsp olive oil
- Buffalo Wild Wings Teriyaki sauce, enough to coat chicken and optional topping
Instructions
- Prep the Vegetables: Chop the onions and bell peppers into roughly equal-sized pieces and roughly chop the broccoli into bite-sized florets to ensure even cooking.
- Prepare the Chicken: Cut chicken breasts into cubes, ready for seasoning and baking.
- Season the Vegetables: Place all the chopped vegetables into a large bowl, drizzle with olive oil, and season with salt, pepper, garlic powder, and smoked paprika. Mix well to coat all vegetables evenly. Then spread the vegetables on one side of a large sheet pan that has been sprayed with cooking spray.
- Season and Sauce the Chicken: In the same bowl, toss the cubed chicken with the same seasonings used for the vegetables and add enough Buffalo Wild Wings Teriyaki sauce to coat the chicken thoroughly.
- Arrange and Bake: Place the seasoned chicken on the other side of the sheet pan. Bake in a preheated oven at 400°F (204°C) for 20-25 minutes, until the chicken is cooked through.
- Optional Broil Step: Once cooked, drain any excess liquid from the pan and broil the chicken and vegetables for a few minutes if you want a slightly caramelized finish to the teriyaki glaze.
- Combine and Garnish: Stir the chicken and veggies together on the sheet pan, add a little more teriyaki sauce if desired, and sprinkle with chopped green onions for freshness.
- Serve: Enjoy the dish as is or serve over white rice or microwavable fried rice for a complete meal.
Notes
- You can adjust the amount of teriyaki sauce based on your preference for sweetness and glaze coverage.
- Using a large sheet pan ensures the ingredients cook evenly without steaming.
- Broiling at the end is optional but adds a nice caramelization to the dish.
- This recipe is ideal for meal prep and can be stored in airtight containers for up to 3 days in the refrigerator.
- Feel free to substitute chicken breast with chicken thighs for more juiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American-Asian Fusion
Keywords: teriyaki chicken, sheet pan meal, one pan dinner, easy chicken recipe, baked chicken and vegetables, teriyaki sauce, healthy dinner
