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- 1.5 lbs boneless, skinless chicken thighs - 1 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated The chicken thighs are juicy and tender, perfect for soaking up the teriyaki sauce. I love using thighs because they stay moist while cooking. The marinade brings out the best flavors. You can make your teriyaki sauce at home or buy it at the store. Both options work well. - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup carrots, peeled and cut into thin matchsticks The veggies add crunch and color to the dish. Broccoli is packed with nutrients, and red bell pepper adds sweetness. Carrots bring a nice texture and bright orange hue. These veggies roast well with the chicken and soak up the sauce, making them extra tasty. - 1 tablespoon sesame seeds - 3 green onions, sliced - Salt and pepper to taste Garnishes make your dish look and taste better. Sesame seeds add a nutty flavor and nice crunch. Green onions give a fresh taste that brightens up the meal. Don't forget to season with salt and pepper to enhance all the flavors. 1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This makes cleanup easy. 2. In a bowl, mix the teriyaki sauce, minced garlic, grated ginger, olive oil, and sesame oil. Save about one-third of this mix for glazing later. 3. Place the chicken thighs in a shallow dish or a ziplock bag. Pour the marinade over the chicken, making sure it’s well-coated. Let it sit for at least 30 minutes. If you have more time, let it marinate for up to two hours in the fridge. This adds great flavor. 1. While the chicken is soaking in the marinade, prepare your veggies. Chop the broccoli into florets, slice the red bell pepper, and peel and cut the carrots into thin matchsticks. 2. Spread the chopped veggies on your lined sheet pan. Drizzle them lightly with olive oil. Season with salt and pepper. Toss everything together to coat the vegetables evenly. 1. After marinating, take the chicken out of the marinade. Place it on the sheet pan with the veggies. Make sure everything is in a single layer. This ensures even cooking. 2. Roast the chicken and veggies in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender-crisp. 3. In the last five minutes of cooking, brush the reserved teriyaki sauce over the chicken. This adds an extra layer of flavor. 4. Once done, take the sheet pan out of the oven. Let it rest for a few minutes. Before serving, sprinkle sesame seeds and sliced green onions on top. For teriyaki chicken, marinating is key to great taste. The best time to marinate chicken is at least 30 minutes. If you can wait, marinate it for up to 2 hours. This longer time allows the chicken to soak up all the flavors. You can use either store-bought or homemade teriyaki sauce. Homemade sauce can taste fresher and allow you to adjust the sweetness or spice levels. To get evenly cooked chicken and veggies, spread them out on the sheet pan. Make sure everything is in one layer. This helps the heat reach all parts of the food. To avoid soggy vegetables, do not overcrowd the pan. Toss the veggies lightly in oil and seasonings, then place them in the oven. This keeps them crisp and tasty. Pair this dish with rice or quinoa for a complete meal. You can also serve it with a simple salad for a fresh touch. If you have leftovers, try using them in a wrap or a stir-fry. You can also top a salad with the chicken and veggies for a quick lunch. {{image_2}} You can switch out chicken for tofu or pork. If you use tofu, choose firm or extra firm for the best texture. Cut it into cubes and marinate just like chicken. If you go for pork, boneless pork chops work well. Adjust cooking times as needed. Tofu cooks faster, so check it at about 20 minutes. Pork needs around 30 minutes to reach the right temperature. Feel free to mix in seasonal veggies. You could use zucchini, snap peas, or asparagus. Each adds a unique taste and texture. For even more flavor, try adding mushrooms or bok choy. You can toss in some sliced radishes for a peppery crunch. You can adjust the sweetness and spice in your teriyaki sauce. If you like it sweeter, add honey or brown sugar. For heat, stir in some red pepper flakes or sriracha. You can also add sesame oil or rice vinegar for extra depth. Experiment with ingredients to find your favorite balance. After you enjoy your sheet pan teriyaki chicken and veggies, store the leftovers right away. Place them in an airtight container. This helps keep the food fresh. I suggest using glass containers. They do not stain and are easy to clean. Make sure to eat leftovers within 3 to 4 days for the best taste. If you want to keep your chicken and veggies longer, freezing is a great option. First, let the food cool completely. Then, transfer it to freezer-safe bags or containers. Try to remove as much air as possible. This prevents freezer burn. You can store the dish for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheating your teriyaki chicken and veggies can be simple. You can use the oven, microwave, or stovetop. For the oven, preheat to 350°F (175°C). Place the food in a baking dish and cover it with foil. Heat for about 15-20 minutes. This keeps everything moist. If using the microwave, heat in short bursts, stirring in between. This helps warm the dish evenly. Enjoy the great flavors again! Yes, you can make this recipe in advance. Marinate the chicken for at least 30 minutes. For better flavor, marinate it for up to 2 hours in the fridge. You can chop the veggies a day ahead too. Just store them in the fridge in a covered container. When you’re ready to cook, simply bake everything. If you don’t have teriyaki sauce, you can use soy sauce. Mix soy sauce with honey for sweetness. You can also try hoisin sauce or a mix of soy sauce and rice vinegar. For a homemade option, blend soy sauce, honey, ginger, and garlic. This gives a similar flavor to teriyaki. To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). You can also cut into the chicken. If the juices run clear and the meat is no longer pink, it is done. Yes, you can use frozen vegetables. They are quick and easy. Just add a few extra minutes to the cooking time. Thaw them before adding to avoid excess moisture. This helps keep the veggies from becoming mushy. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. Try a simple cucumber salad for crunch. Noodles are another great option for a complete meal. Enjoy your dinner with these tasty sides! This recipe combines marinated chicken thighs, vibrant veggies, and a savory teriyaki sauce. You learned how to prepare and bake the dish step by step. With tips on marinating and baking, you can enhance flavor and prevent sogginess. Try different proteins and seasonal veggies for more variety. Store leftovers wisely and reheat them to keep their taste. Enjoy this dish as a satisfying meal with endless possibilities. Cooking can be fun and rewarding. Happy cooking!

Sheet Pan Teriyaki Chicken & Veggies

Looking for a quick and delicious dinner? Try this Sheet Pan Teriyaki Chicken & Veggies recipe that’s perfect for busy weeknights! Juicy chicken thighs are marinated in a flavorful teriyaki sauce and roasted alongside fresh broccoli, bell peppers, and carrots for a complete meal in under an hour. Click to explore the full recipe and enjoy a hassle-free dinner tonight! #TeriyakiChicken #SheetPanRecipes #HealthyDinner #EasyCooking
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

2 cups broccoli florets

1 red bell pepper, sliced

1 cup carrots, peeled and cut into thin matchsticks

1 tablespoon olive oil

1 teaspoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame seeds (for garnish)

3 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    Prepare the marinade: In a bowl, mix the teriyaki sauce, minced garlic, grated ginger, olive oil, and sesame oil. Reserve about 1/3 of the mixture for later use as a glaze.

      Marinate the chicken: Place the chicken thighs in a shallow dish or ziplock bag, pour in the marinade, and let it sit for at least 30 minutes. If time permits, marinate for up to 2 hours in the refrigerator for enhanced flavor.

        Spread the veggies: While the chicken is marinating, prepare the vegetables. Spread the broccoli, red bell pepper, and carrots on the lined sheet pan, drizzling them lightly with olive oil, and seasoning with salt and pepper. Toss to coat evenly.

          Add the chicken: After marinating, remove the chicken from the marinade and place it on the sheet pan with the veggies, ensuring everything is in a single layer for even cooking.

            Bake: Roast in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender-crisp.

              Glaze the chicken: During the last 5 minutes of cooking, brush the reserved teriyaki sauce over the chicken for an extra layer of flavor.

                Finish and garnish: Remove the sheet pan from the oven and allow it to rest for a few minutes. Sprinkle with sesame seeds and sliced green onions just before serving.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4