Description
A simple and flavorful one-pan meal with teriyaki-glazed chicken and roasted vegetables.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1/4 cup teriyaki sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp sesame seeds (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss chicken and vegetables with olive oil, garlic powder, and black pepper.
- Arrange on a sheet pan in a single layer.
- Bake for 15 minutes.
- Brush chicken with teriyaki sauce and flip vegetables.
- Bake 10 more minutes or until chicken reaches 165°F (74°C).
- Sprinkle with sesame seeds before serving.
Notes
- Cut vegetables evenly for uniform cooking.
- Line pan with foil for easy cleanup.
- Use low-sodium teriyaki sauce if preferred.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
Keywords: teriyaki chicken, sheet pan dinner, easy meal, chicken recipe