Teriyaki Chicken & Veggies One Pan Meal

Ingredients

For the chicken and vegetables:

• 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 2 cups broccoli florets

• 1 red bell pepper, sliced or chopped

• 1 cup carrots, sliced diagonally

• 1/2 red onion, sliced

• 2 tablespoons olive oil

• Salt and pepper to taste

For the homemade teriyaki sauce:

• 1/2 cup low-sodium soy sauce

• 1/3 cup pineapple juice

• 3 tablespoons honey

• 1 tablespoon brown sugar

• 1 tablespoon rice vinegar

• 3 cloves garlic, minced

• 1 teaspoon fresh grated ginger

• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Step 1: Preheat and prepare
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or spray with cooking spray.

Step 2: Make teriyaki sauce
In a small saucepan, combine soy sauce, pineapple juice, honey, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a boil over medium heat, then add the cornstarch mixture and simmer for 3-5 minutes until thickened. Remove from heat and set aside.

Step 3: Prepare chicken and vegetables
Cut chicken into 1-inch pieces and place in the center of the prepared sheet pan. In a separate bowl, toss broccoli florets, sliced bell pepper, carrots, and red onion with olive oil. Season with salt and pepper.

Step 4: Assemble and coat
Spread the seasoned vegetables evenly around the chicken on the sheet pan. Pour about 2/3 of the teriyaki sauce over the chicken and vegetables, tossing everything to coat evenly. Arrange in a single layer, ensuring chicken pieces don’t overlap.

Step 5: Bake
Bake for 20-25 minutes, or until vegetables are crisp-tender and caramelized, and chicken reaches an internal temperature of 165°F. Stir halfway through cooking to ensure even browning.

Step 6: Finish and serve
Remove from oven and drizzle with remaining teriyaki sauce. Serve immediately over steamed rice or quinoa, and garnish with sliced green onions and sesame seeds if desired.