Sheet Pan Teriyaki Chicken and Vegetables
- Prep
- 15 min
- Cook
- 45 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- American
A complete one-pan meal featuring tender chicken breast and colorful vegetables glazed with a homemade honey-soy teriyaki sauce. The chicken is diced into bite-sized pieces and roasted alongside carrots, broccoli, bell peppers, and snow peas for a balanced combination of protein and vegetables. The sweet and savory teriyaki glaze is made from scratch with honey, soy sauce, rice vinegar, and aromatic spices, then thickened and brushed over the ingredients for a glossy finish. Perfect for busy weeknights when you want a healthy, flavorful dinner with minimal cleanup.
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Method
9 steps- 1
Preheat oven and prepare baking sheet with nonstick cooking spray
- 2
Dice chicken into bite-size pieces and place on baking sheet
- 3
Add all vegetables around the chicken on the sheet
- 4
Whisk together honey, soy sauce, water, rice vinegar, garlic, ground ginger, onion powder, and pepper in a mixing bowl
- 5
Pour half of the sauce over chicken and vegetables
- 6
Bake in the oven
- 7
Meanwhile, add remaining sauce and cornstarch to a saucepan and cook over medium heat until combined and thickened
- 8
Remove chicken and vegetables and brush with thickened sauce
- 9
Return to oven and bake until chicken is cooked through and vegetables are tender
Tips
Cut vegetables into similar sizes to ensure even cooking and doneness.
Let the thickened sauce cool slightly before brushing to prevent it from sliding off the hot ingredients.
Check chicken internal temperature reaches 165°F for food safety.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers.
Sauce can be made 2 days ahead and refrigerated. Vegetables can be prepped and stored separately up to 1 day ahead.
Serve immediately while hot, optionally over rice or quinoa for a more filling meal.
Common Mistakes
Don't overcrowd the pan or vegetables will steam instead of roast
Avoid overbaking vegetables to prevent mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and pat dry frozen vegetables first to prevent excess moisture from making the dish soggy.
How long will leftovers keep in the refrigerator?
Store covered leftovers in the refrigerator for up to 3 days and reheat in microwave or oven until warmed through.
Can I freeze this dish?
The cooked chicken freezes well for up to 3 months, but the vegetables may become soft when thawed and reheated.