There’s something exciting about the idea of a one-pan meal that manages to impress while being incredibly simple to prepare. When I first decided to whip up this Sheet Pan Teriyaki Chicken with Veggies, I was pleasantly surprised by how effortlessly it transformed my kitchen into a vibrant culinary hub. The sweet-and-savory aroma of teriyaki wafting through the air could make anyone’s mouth water.
This dish quickly became a weeknight favorite, offering a perfect blend of juicy chicken, colorful veggies, and the tropical touch of pineapple. Whether you’re a busy professional trying to shake off the fast-food routine or a home chef searching for an easy yet delicious option, this recipe is your golden ticket. With just a little chopping and minimal cleanup, you can serve up a delightful feast that your friends and family will rave about. Let’s dive into how to create this flavor-packed gem that feels fancy but is entirely approachable!
Why is Sheet Pan Teriyaki Chicken with Veggies a Must-Try?
Flavor Explosion: The combination of teriyaki sauce, juicy chicken, and fresh vegetables makes each bite unforgettable.
Effortless Cooking: This dish is incredibly easy—just chop, bake, and enjoy!
Time-Saving: With a total prep and cook time of only 45 minutes, it’s perfect for busy weeknights.
Versatile Veggies: Feel free to swap in your favorite vegetables to make it your own!
Crowd-Pleaser: Whether it’s a family dinner or hosting friends, this recipe will impress everyone at the table.
Elevate your weeknight meals with this delightful dish, and don’t forget to check out tips for easy weeknight meals to keep your dinner routine fresh!
Sheet Pan Teriyaki Chicken with Veggies Ingredients
Ready to bring the irresistible flavors of Sheet Pan Teriyaki Chicken with Veggies to your kitchen? Here’s everything you need:
For the Chicken
- 4 large chicken breasts – Opt for organic for a juicier finish!
For the Veggies
- 2 carrots – Peel and slice for a sweet crunch.
- 2 zucchinis – Diced into chunks, they soak up the teriyaki goodness beautifully.
- 1 large yellow onion – Adds depth and sweetness when roasted.
- 3 cups broccoli florets – A nutrient booster that complements the dish perfectly.
- 1 cup pineapple chunks – Fresh or canned, they provide a tropical twist you won’t want to miss!
For the Teriyaki Sauce
- 2/3 cup coconut aminos – A healthier alternative with a similar flavor profile to soy sauce.
- 1 ½-2 tbsp tapioca flour mixed with 2 tbsp cold water – This thickens the sauce for better coverage on the chicken and veggies.
- 1/3 cup water or chicken broth – Use broth for even more flavor!
- 1 tsp sesame seed oil – Infuses a delightful nuttiness into the sauce.
- 1 tbsp rice vinegar – Balances the sweetness of the sauce with a touch of acidity.
- 2-3 cloves garlic – Minced or pressed, they bring an aromatic pungency.
- ½ tsp ground ginger or 1 tsp freshly grated ginger – Fresh ginger offers a zesty kick!
- 1 tbsp honey – Adds a natural sweetness; feel free to use monk fruit sweetener for a low-carb option.
Toppings
- Sesame seeds – For a delightful crunch and presentation.
- Green onions – Chopped for a fresh, vibrant garnish.
Gather these ingredients, and you’re one step closer to a wholesome, delicious meal that your family will adore!
How to Make Sheet Pan Teriyaki Chicken with Veggies
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Preheat the oven to 400°F. Get your kitchen ready by chopping the carrots, zucchini, onion, broccoli, and pineapple into bite-sized pieces for even cooking.
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Combine the teriyaki sauce ingredients in a small saucepan. Heat over medium heat, mixing coconut aminos, sesame seed oil, garlic, and ground ginger. Once it begins to boil gently, stir in the tapioca flour mixture and allow the sauce to thicken for about 2-3 minutes. Then, remove from heat!
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Arrange the chicken breasts on a lined sheet pan. Brush generously with the thickened teriyaki sauce, keeping some sauce for later. Bake the chicken for 15 minutes until it’s slightly golden.
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Add the colorful veggies! Carefully remove the sheet pan from the oven and arrange the carrots, zucchini, onion, broccoli, and pineapple around the chicken. Drizzle the reserved teriyaki sauce over the veggies, saving a little for finishing.
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Bake it all together for another 20 minutes, until the veggies are tender and the chicken reaches an internal temperature of 165°F.
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Finish by drizzling the remaining teriyaki sauce over the chicken. Garnish with sesame seeds and chopped green onions for a pop of color. Serve with cauliflower rice, if you like, for a complete meal!
Optional: Sprinkle with extra sesame seeds for added crunch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sheet Pan Teriyaki Chicken with Veggies
Fridge: Store leftovers in an airtight container to keep them fresh for up to 3-4 days. This ensures the flavors meld beautifully, so your next meal is as delightful as the first!
Freezer: If you want to store for longer, freeze in individual portions for up to 3 months. Ensure it’s well-wrapped to avoid freezer burn.
Reheating: When ready to enjoy your frozen portion, thaw overnight in the fridge. Reheat in the oven at 350°F for about 15-20 minutes, or until warmed through, preserving the juicy texture of the chicken and the vibrant veggies.
Meal Prep: This recipe is perfect for meal prep! Cook a double batch and store in containers for easy grab-and-go lunches throughout the week.
Sheet Pan Teriyaki Chicken with Veggies Variations
Feel free to express your creativity in the kitchen with these fun twists on this tasty recipe!
- Gluten-Free: Substitute coconut aminos with a gluten-free soy sauce alternative for a similar flavor without the gluten.
- Pineapple-Free: Swap pineapple with diced mango for a unique tropical twist that offers a different sweet note.
- Extra Spicy: Add chili flakes or sliced fresh jalapeños to the vegetables for a delightful heat that enhances the dish’s flavor profile.
- Teriyaki Tofu: For a plant-based option, replace chicken with cubed firm tofu, absorbing the teriyaki sauce beautifully!
- Colorful Peppers: Include sliced red, yellow, or orange bell peppers for a vibrant look and a slightly sweet crunch that pairs perfectly with the sauce.
- Crunchy Almonds: Top with chopped toasted almonds or cashews for a delightful nutty crunch that adds texture to every bite. They’re a great contrast to the tender chicken and veggies!
- Herb Infusion: Incorporate fresh herbs like cilantro or basil at the end for a fragrant finish that brightens the overall flavor experience and makes your meal pop!
- Cauliflower Rice: Serve over cauliflower rice instead of regular rice for a low-carb alternative that soaks up the delicious teriyaki sauce wonderfully.
These variations will help you keep your meal exciting while enjoying the wonderful goodness of Sheet Pan Teriyaki Chicken with Veggies!
Make Ahead Options
These Sheet Pan Teriyaki Chicken with Veggies are perfect for busy home cooks looking to simplify their meal prep! You can chop the vegetables and marinate the chicken in the teriyaki sauce up to 24 hours in advance. Simply store everything in separate airtight containers in the fridge to maintain freshness and prevent sogginess. When you’re ready to cook, just lay the marinated chicken on the sheet pan, surround it with the veggies, and follow the baking instructions. For the best results, bake the dish immediately after combining everything to ensure the chicken remains juicy and the vegetables crisp. This way, you’ll save time while serving a delicious, homemade meal!
What to Serve with Sheet Pan Teriyaki Chicken with Veggies?
Elevate your meal experience with delightful sides that perfectly complement the vibrant flavors of this one-pan wonder.
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Cauliflower Rice: Light and fluffy, this low-carb alternative absorbs all the teriyaki sauce beautifully, providing the perfect canvas for each bite.
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Steamed Jasmine Rice: Its aromatic qualities blend seamlessly with teriyaki, offering a comforting and familiar base that your family will love.
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Sesame Green Beans: Tossed in sesame oil, they add a crunchy texture and a nutty taste that enhances the overall meal.
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Miso Soup: A warm bowl of umami-rich miso soup makes a delightful starter, setting the stage for the main event.
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Pineapple Fried Rice: This colorful dish can tie in the pineapple chunks from the main recipe while giving you a sweet and savory twist.
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Crispy Spring Rolls: Serve with a tangy dipping sauce for a delightful contrast in texture and flavor, turning dinner into a mini feast.
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Mango Salad: A refreshing mango salad with a citrus dressing can brighten up your plate, providing a sweet counterpart to the savory chicken.
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Chilled Green Tea: Pair your meal with a soothing cup of chilled green tea to cleanse the palate and enhance the dining experience.
Every element you choose will enrich the meal, making it a memorable experience filled with vibrant flavors and textures.
Tips for the Best Sheet Pan Teriyaki Chicken
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Chicken Selection: Use large, boneless chicken breasts for even cooking. Thicker pieces may need extra time to ensure they reach 165°F internally.
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Veggie Variety: Substitute your favorite veggies like bell peppers or snap peas! Just keep the cooking time in mind to avoid overcooking.
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Resting Time: Allow the chicken to rest for a few minutes before slicing. This helps retain juices and ensures a tender, moist finished dish.
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Sauce Consistency: Be sure to stir your tapioca flour mixture well to avoid clumps. This ensures the teriyaki sauce evenly coats the chicken and veggies.
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Storage Tips: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently to keep the chicken juicy and the veggies vibrant!
Embrace the joy of home cooking with this Sheet Pan Teriyaki Chicken with Veggies that is sure to make your weeknight dinners delightful!
Sheet Pan Teriyaki Chicken with Veggies Recipe FAQs
What should I look for when selecting chicken breasts?
Absolutely! When choosing chicken breasts, look for ones that are plump and have a pink hue—not gray or discolored. Organic chicken is often juicier and more flavorful, while checking for any excess liquid or packaging damage.
How should I store leftovers of the Sheet Pan Teriyaki Chicken with Veggies?
Don’t worry, storing leftovers is easy! Just place them in an airtight container and refrigerate. They’ll stay fresh for up to 3-4 days. To enjoy them later, you can reheat them in the oven or microwave gently.
Can I freeze Sheet Pan Teriyaki Chicken with Veggies?
Very! To freeze, allow the dish to cool completely, then portion it out into freezer-safe containers or bags, ensuring you remove as much air as possible to prevent freezer burn. It can last for up to 3 months in the freezer!
What’s the best way to reheat frozen portions?
When you’re ready to enjoy, the night before, simply transfer the frozen portion from the freezer to the refrigerator to thaw. When it’s mealtime, preheat your oven to 350°F and bake the dish for 15-20 minutes or until it’s heated through, keeping the chicken juicy and the veggies vibrant.
Are there any dietary considerations for this recipe?
Absolutely! This recipe is versatile for various dietary needs. For a gluten-free option, use coconut aminos or tamari as specified. If you have a honey allergy, you can substitute it with monk fruit sweetener or brown rice syrup. As always, if you’re serving pets or have allergies, ensure to check all ingredients.
What if my veggies are overcooked?
If you find yourself with overcooked veggies, don’t fret! Simply add a sprinkle of fresh herbs or a squeeze of lemon juice to brighten their flavor. For next time, keep an eye on your cooking time and adjust based on your vegetable choices, remembering that some veggies will cook faster than others.
Delicious Sheet Pan Teriyaki Chicken with Veggies Made Easy
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Chop the carrots, zucchini, onion, broccoli, and pineapple into bite-sized pieces.
- Combine the teriyaki sauce ingredients in a small saucepan. Heat over medium, mixing coconut aminos, sesame seed oil, garlic, and ground ginger. Stir in the tapioca flour mixture once it gently boils and thicken for 2-3 minutes.
- Arrange the chicken breasts on a lined sheet pan. Brush generously with the thickened teriyaki sauce and bake for 15 minutes.
- Add the veggies. Arrange the carrots, zucchini, onion, broccoli, and pineapple around the chicken. Drizzle reserved sauce over veggies.
- Bake for another 20 minutes until veggies are tender and chicken reaches 165°F.
- Drizzle remaining teriyaki sauce over chicken. Garnish with sesame seeds and green onions. Serve with cauliflower rice if desired.