I’ve been sharing lots of sweet treats lately, but I still make dinner for my family every night. With the school year starting soon, I’m getting back into regular meal planning. This Teriyaki Chicken & Veggie Sheet Pan Dinner is a simple, reliable recipe that’s going to be on constant rotation at our house. If you haven’t tried sheet pan dinners yet, this one is an easy place to start.
What I love about sheet pan meals is how hands-off they are: pop everything in the oven and move on to other tasks while it bakes. Roasting vegetables in the oven brings out terrific caramelization and depth of flavor. If I’m short on time I cut the ingredients into bite-size pieces so they cook faster and are easier to serve. For this meal I served the teriyaki chicken and veggies over boil-in-the-bag rice, but you can choose whatever accompaniment you prefer.
Here are some other quick and delicious dinner options…Chicken Parm Ravioli Bake, Italian Sausage & Ricotta Pizza Ring, and Chicken Pot Pie Bowls.
I used thin-cut chicken breasts and cut them into cubes, but you can buy pre-cut strips or cubes if you prefer. All the chicken needs is teriyaki sauce and a little garlic.
Use whatever vegetables you have on hand—seasonal produce works great. Cut them into bite-size pieces, drizzle with olive oil, and season with salt and pepper.
Spread the chicken and vegetables on a foil-lined sheet pan and bake until the chicken is cooked through and the vegetables are tender and nicely browned.
Expect about 20 minutes of baking time for bite-sized pieces; larger pieces of chicken will require a longer bake time.
The finished dish is quick, healthy, and satisfying—perfect for a busy weeknight. Customize it with your family’s favorite vegetables and enjoy!
Teriyaki Chicken & Veggie Sheet Pan Dinner
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Ingredients
- 2-3 chicken breasts {cubed}
- 3/4 cup teriyaki sauce {I used Yoshidas}
- 2 cloves garlic {minced}
- 3-4 cups assorted vegetables {I used red bell pepper, zucchini, red onion & mushrooms}
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Serve over rice {optional}
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray with nonstick spray; set aside.
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In a medium bowl, combine the cubed chicken, teriyaki sauce, and minced garlic. Stir to coat and set aside to marinate briefly while you prepare the vegetables.
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Toss the prepared vegetables with olive oil, kosher salt, and black pepper. Arrange the teriyaki-coated chicken on one side of the sheet pan and the vegetables on the other. Spread everything into a single layer so it cooks evenly—it’s okay if the vegetables are a bit more compact, but try to keep the chicken in a single layer. Bake for 18–25 minutes, or until the chicken is cooked through and the vegetables are tender and browned.
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Serve warm over steamed rice or enjoy as is.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.