If you’re looking for a dinner that’s not only quick to whip up but also bursting with flavor, then my teriyaki chicken sheet pan supper is just what you need! It’s one of those recipes that’s become a staple in my home, especially on busy weeknights when I want something healthy and delicious without the fuss. I remember the first time I made it; my kids couldn’t get enough of the sweet and savory teriyaki sauce, and the colorful veggies made it feel like a feast! The best part? Everything cooks together on one pan, which means less cleanup and more time to relax after dinner. Trust me, once you try this, it’ll be a go-to family favorite!
Ingredients List
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup teriyaki sauce, store-bought or homemade
- 2 cups broccoli florets, fresh or frozen
- 1 bell pepper, sliced into strips (any color you like!)
- 1 cup snap peas, trimmed
- 2 tablespoons olive oil, for drizzling
- 1 teaspoon garlic powder, to add flavor
- 1 teaspoon ginger, freshly grated for that zing
- Sesame seeds, for garnish (optional, but highly recommended!)
How to Prepare Teriyaki Chicken Sheet Pan Supper
- First things first, preheat your oven to 400°F (200°C). This is super important for getting everything nice and crispy!
- Next, grab a large baking sheet and lay out your chicken pieces in a single layer. Don’t overcrowd them; they need some space to roast!
- Now, it’s time to drizzle that beautiful teriyaki sauce all over the chicken. Don’t be shy—make sure every piece gets coated.
- Then, add your broccoli florets, bell pepper strips, and snap peas around the chicken. Just scatter them evenly; they’ll soak up all that yummy flavor as they cook.
- Drizzle the olive oil over the veggies, and sprinkle the garlic powder and grated ginger on top. Give everything a good toss to coat those veggies in flavor.
- Pop the baking sheet into the oven and bake for about 25-30 minutes. Keep an eye on it! You want the chicken to be cooked through and the veggies tender but still vibrant.
- Once it’s done, take it out and sprinkle with sesame seeds for that extra crunch. Serve it up, and enjoy your delicious, fuss-free meal!
Why You’ll Love This Recipe
- Quick preparation—dinner is ready in just 40 minutes!
- Easy cleanup with everything cooked on one pan.
- Deliciously balanced flavors of sweet teriyaki and fresh veggies.
- Healthy ingredients make it a guilt-free meal option.
- Perfect for meal prep; leftovers taste even better the next day!
- Customizable with your favorite vegetables or proteins.
- Kid-approved, making it a family favorite for all ages!
Tips for Success
To really elevate your teriyaki chicken sheet pan supper, I highly recommend marinating the chicken in teriyaki sauce for about 30 minutes before baking. This extra step infuses the meat with amazing flavor! Don’t worry if you’re short on time; even a quick 10-minute soak will still make a difference.
Feel free to mix up the vegetables based on what you love or have on hand—carrots, zucchini, or even mushrooms work beautifully! Just remember to cut them into similar sizes for even cooking.
And if you want to make it a heartier meal, serve it over a bed of rice or noodles; the sauce is perfect for drizzling on top! Trust me, these little tweaks can take your sheet pan supper from great to absolutely fantastic!
Nutritional Information
Here’s a quick look at the nutritional values for a serving of my teriyaki chicken sheet pan supper. Remember, these are estimates based on the ingredients used, so they might vary a little depending on your specific choices!
- Calories: 350
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 8g
- Protein: 30g
This meal is not only satisfying but also packed with nutrients to keep you energized. It’s a delicious way to enjoy a wholesome dinner without any guilt!
FAQ Section
Can I use other proteins instead of chicken?
Absolutely! This teriyaki chicken sheet pan supper can easily be made with tofu, shrimp, or even beef. Just adjust the cooking time accordingly to ensure everything is cooked through.
What if I don’t have teriyaki sauce?
No worries! You can make a quick homemade teriyaki sauce by mixing soy sauce, honey or brown sugar, garlic, and ginger. It’ll bring that sweet and salty flavor right to your dish!
Can I add more vegetables?
Of course! Feel free to load up on your favorite veggies like carrots, zucchini, or even bok choy. Just keep in mind that different vegetables may have varying cooking times, so chop them to similar sizes for even roasting.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat in the oven or microwave until warmed through.
Is this recipe gluten-free?
Yes, it is! Just make sure to use a gluten-free teriyaki sauce, and you’re good to go. Enjoy this healthy dinner without any worries!
Ingredient Notes/Substitutions
When it comes to making my teriyaki chicken sheet pan supper, the ingredients are pretty flexible, which is one of the things I love about it! Let’s break down some of the main components and see how you can make it work for your taste and dietary needs.
- Chicken: While I use chicken breasts for a lean protein, you can easily swap in thighs for a juicier bite or even use tofu for a vegetarian option. Just be sure to adjust the cooking time for whatever protein you choose!
- Teriyaki Sauce: If you’re looking for a lower-sugar version, there are plenty of sugar-free or low-sodium teriyaki sauces available at the store. Alternatively, making your own is super easy and lets you control the sweetness and saltiness.
- Vegetables: I like to use broccoli, bell peppers, and snap peas, but feel free to get creative! Carrots, zucchini, or even green beans can add great flavor and texture. Just remember that denser veggies may need a bit more time to cook.
- Olive Oil: If you want to switch things up, avocado oil or sesame oil can provide a different flavor profile. Sesame oil will add a lovely nuttiness that complements the teriyaki nicely!
- Ginger: Fresh ginger gives that zingy freshness, but if you don’t have any, you can substitute it with ground ginger—just use a bit less since it’s more concentrated.
Making these adjustments can keep your meal both delicious and perfectly suited to your dietary preferences, so don’t hesitate to experiment! Trust me, the end result will still be a tasty, wholesome dinner everyone will enjoy.
Serving Suggestions
My teriyaki chicken sheet pan supper is so versatile and pairs beautifully with various sides! For a classic touch, serve it over fluffy white or brown rice—it’s perfect for soaking up that delicious teriyaki sauce. If you’re in the mood for something a bit different, try serving it with noodles; the dish works wonderfully with udon or soba noodles, tossed lightly in sesame oil for extra flavor.
If you want to keep things lighter, a side of steamed jasmine rice or a refreshing cucumber salad can complement the meal perfectly. And don’t forget a sprinkle of sesame seeds and some fresh green onions on top for that extra pop of flavor and color! Trust me, whatever you choose, this dinner will be a hit!
Storage & Reheating Instructions
Storing your leftover teriyaki chicken sheet pan supper is super simple! Just let it cool down to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days, making it a great option for meal prep!
When you’re ready to enjoy those leftovers, you have a couple of options for reheating. If you want to keep that crispy texture, I recommend popping it back in the oven. Preheat your oven to 350°F (175°C), spread the chicken and veggies on a baking sheet, and heat for about 10-15 minutes or until everything is warmed through.
If you’re in a hurry, you can also use the microwave! Just place a serving in a microwave-safe bowl, cover it with a damp paper towel to keep it moist, and heat for about 1-2 minutes, stirring halfway through. Just be careful not to overheat it, or the chicken can become a bit tough!
With these storage and reheating tips, you can savor your delicious teriyaki chicken sheet pan supper even after the first round. Enjoy!
Imprimer
Teriyaki Chicken Sheet Pan Supper: 7 Flavorful Secrets
- Temps Total: 40 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A quick and easy teriyaki chicken sheet pan supper that brings together great flavors and textures.
Ingrédients
- 1 lb chicken breasts
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken breasts on a baking sheet.
- Drizzle teriyaki sauce over the chicken.
- Add broccoli, bell pepper, and snap peas around the chicken.
- Drizzle olive oil over vegetables and season with garlic powder and ginger.
- Toss the vegetables to coat evenly.
- Bake for 25-30 minutes or until chicken is cooked through.
- Garnish with sesame seeds before serving.
Notes
- Adjust the vegetables based on your preference.
- Marinate chicken in teriyaki sauce for 30 minutes for more flavor.
- Serve with rice or noodles if desired.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Dinner
- Méthode: Oven baking
- Cuisine: Japanese
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 350
- Sucre: 8g
- De Sodium: 600mg
- La graisse: 10g
- Graisses Saturées: 1.5g
- Les Graisses Insaturées: 8.5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 4g
- La protéine: 30g
- Le taux de cholestérol: 75mg
Mots-clés: teriyaki chicken sheet pan supper
