Description
A simple and flavorful one-pan meal with teriyaki-glazed chicken and vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki sauce.
- Place chicken breasts on a sheet pan and pour half the teriyaki sauce over them.
- Add bell pepper, broccoli, and carrots to the pan. Drizzle with sesame oil.
- Bake for 20-25 minutes until chicken is cooked through.
- Brush remaining teriyaki sauce over chicken and sprinkle with sesame seeds before serving.
Notes
- Use low-sodium soy sauce if preferred.
- Swap vegetables based on preference.
- Double the sauce for extra flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 12g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: teriyaki chicken, sheet pan dinner, easy meal