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- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas - ¼ cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste - Cooked rice or quinoa (for serving) Gathering the right ingredients makes cooking fun. Start with four boneless, skinless chicken thighs. They are juicy and easy to cook. Next, grab two cups of fresh broccoli florets. Broccoli adds color and crunch. For extra color, use one red bell pepper, sliced thin. It brings sweetness to the dish. You will also need one carrot, julienned. This gives a nice texture. Add one cup of snap peas for their crispness. They also add a fresh taste. For flavor, use a quarter cup of teriyaki sauce. You can buy it or make it at home. Don't forget two tablespoons of sesame oil. It adds a nutty flavor. Use two cloves of minced garlic to give it a kick. A teaspoon of grated ginger will enhance the taste even more. Top it all with one tablespoon of sesame seeds for garnish. Season with salt and pepper to taste. Finally, prepare some cooked rice or quinoa for serving. This keeps the meal hearty. Each ingredient plays a role in making your Sheet Pan Teriyaki Chicken and Veggies a delight! {{ingredient_image_1}} 1. Preheat the oven. Set the oven to 425°F (220°C). This hot temperature cooks the chicken well and keeps the veggies crisp. 2. Marinate the chicken. In a large bowl, mix the chicken thighs with teriyaki sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Make sure to coat the chicken evenly. Let it sit for 15-20 minutes. This adds flavor and tenderness. 1. Position the chicken and vegetables. On a large sheet pan, place the marinated chicken thighs in the center. Surround them with broccoli florets, sliced red bell pepper, julienned carrot, and snap peas. 2. Drizzle with teriyaki sauce. Add a little extra teriyaki sauce over the veggies. Season with a bit more salt and pepper to taste. This gives everything a great flavor. 1. Roast in the oven. Slide the sheet pan into the preheated oven. Roast for 20-25 minutes. The chicken should reach 165°F (75°C) inside. The veggies should be tender but still crisp. 2. Rest and serve. After cooking, take the pan out of the oven. Let it rest for a few minutes. Sprinkle sesame seeds over the chicken and veggies before serving. Enjoy this dish over cooked rice or quinoa for a full meal. - Recommended cooking time: Roast the chicken and veggies for 20-25 minutes. This time makes the chicken juicy and the veggies crunchy. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safety. - Achieving tender, crunchy vegetables: Cut the veggies into uniform pieces. This helps them cook evenly. Broccoli and snap peas should be tender but still bright. Keep an eye on them in the oven. If they look soft, take them out. - Adding spices or herbs: Feel free to mix in spices like red pepper flakes for heat. Fresh herbs like cilantro or green onions add a nice touch. Just sprinkle them on right before serving for a fresh taste. - Homemade teriyaki sauce tips: Making your own teriyaki sauce is easy. Combine soy sauce, honey, garlic, and ginger. Adjust the sweetness to your taste. A homemade sauce can elevate the dish and give it a personal flair. Pro Tips Marination Matters: Allow the chicken to marinate for at least 20 minutes to enhance the flavor. For even better results, marinate it overnight in the fridge. Veggie Variety: Feel free to mix and match your favorite vegetables. Zucchini, bell peppers, and asparagus work great alongside this dish. Check for Doneness: Always use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Serving Suggestions: Serve over rice or quinoa, and consider adding a sprinkle of green onions or cilantro for added freshness and flavor. {{image_2}} You can switch up the veggies in this dish. If you want alternatives to broccoli and snap peas, consider using: - Zucchini, sliced - Bell peppers, any color - Green beans, trimmed - Cauliflower florets - Carrots, sliced or diced Each option brings its own taste and texture. Seasonal veggies are also fun to try. In spring, use asparagus. In fall, add Brussels sprouts. Seasonal choices help the dish stay fresh and vibrant. While I love chicken thighs for their juiciness, you can pick other proteins. Chicken breasts work well and cook faster. If you prefer beef, try thin slices of flank steak. For pork lovers, use pork tenderloin. Vegetarians can enjoy this dish too. Swap the chicken for tofu. Use firm tofu for best texture. You can also use tempeh or chickpeas for a protein boost. These options make the meal tasty and fulfilling. To keep your Sheet Pan Teriyaki Chicken and Veggies fresh, store leftovers in an airtight container. This method prevents moisture loss and keeps flavors intact. You can place the container in the fridge. The dish is safe to eat for up to three days. Make sure to let the meal cool before sealing it up. This way, it won't create steam inside the container. You can freeze cooked meals for later enjoyment. Place your chicken and veggies in a freezer-safe bag or container. Squeeze out any air to avoid freezer burn. The meal can last for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For reheating, use the oven or microwave. If using the oven, heat at 350°F (175°C) until warm. This will help keep the chicken juicy and the veggies crisp. You can marinate the chicken for 15 to 20 minutes. This short time helps the chicken absorb the flavors of the teriyaki sauce. If you have more time, you can marinate it for up to 2 hours in the fridge for an even richer taste. Just be careful not to go too long, as the sauce can break down the chicken. Yes, you can use frozen vegetables. Just make sure to thaw them first. Thawing helps them cook evenly with the chicken. If you add them straight from the freezer, they might release too much water. This can make the dish soggy. You can serve this dish with cooked rice or quinoa. Both options soak up the tasty teriyaki sauce well. You can also add a side of fresh salad for a nice crunch. Another option is steamed dumplings for a fun touch. This recipe for Sheet Pan Teriyaki Chicken and Veggies is simple and fun. We covered the ingredients, marination, and cooking steps. You learned how to enhance flavor and explore variations. Proper storage tips help you enjoy leftovers too. In closing, this dish offers a quick meal with lots of taste. You can try different veggies and proteins to make it yours. Enjoy the ease and excitement of cooking!

Sheet Pan Teriyaki Chicken and Veggies

Looking for a quick and healthy weeknight dinner? Try this delicious teriyaki chicken recipe featuring a colorful chicken and veggie medley! Perfectly roasted chicken and vegetables come together for a wholesome meal that's easy to prepare. Enjoy tender chicken thighs drizzled in teriyaki sauce alongside broccoli, bell peppers, carrots, and snap peas. Save this healthy teriyaki chicken recipe for busy nights! #TeriyakiChicken #HealthyDinner #EasyRecipes #SheetPanDinner
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 cup snap peas

¼ cup teriyaki sauce (store-bought or homemade)

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Cooked rice or quinoa (for serving)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large mixing bowl, combine the chicken thighs, teriyaki sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Toss to coat the chicken evenly and let it marinate for about 15-20 minutes while preparing the vegetables.

      On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with broccoli florets, sliced red bell pepper, julienned carrot, and snap peas.

        Drizzle a little extra teriyaki sauce over the veggies and season with salt and pepper to taste.

          Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender-crisp.

            Once cooked, remove the pan from the oven and let it rest for a few minutes.

              Sprinkle sesame seeds over the chicken and veggies before serving.

                Serve over cooked rice or quinoa for a complete meal.

                  Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4