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- 1 ½ lbs boneless, skinless chicken thighs - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup sugar snap peas - ½ cup teriyaki sauce (homemade or store-bought) - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated - Sesame seeds - Sliced green onions When you gather these ingredients, you set the stage for a tasty meal. The chicken thighs bring a juicy base, while the broccoli, red bell pepper, and sugar snap peas add bright color and crunch. The marinade is key. It blends the sweet and savory notes of teriyaki sauce with the warm flavors of garlic and ginger. For the perfect finish, garnish with sesame seeds and green onions. They add a nice touch and extra flavor. This simple combination makes cooking feel special and fun. - Preheat the oven to 400°F (200°C). - Line the baking sheet with parchment paper to keep it clean. - In a bowl, mix together the teriyaki sauce, sesame oil, minced garlic, and grated ginger. - Add the chicken thighs to the bowl and coat them well. Let them sit for about 15 minutes to soak up all that tasty flavor. - In a separate bowl, toss the broccoli florets, sliced red bell pepper, and sugar snap peas with a bit of olive oil. - Season the veggies with salt and pepper to enhance their taste. - Place the marinated chicken thighs in the center of the lined baking sheet. - Arrange the seasoned vegetables around the chicken, spreading them out evenly. - Slide the sheet pan into the preheated oven and bake for 25-30 minutes. - Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C). - Stir the vegetables halfway through cooking to ensure they roast evenly. Marinate the chicken for at least 15 minutes. This time lets the flavors soak in well. If you are short on time, even a quick 5-minute soak can help. You can also use soy sauce mixed with honey as a quick teriyaki alternative. For a twist, try adding pineapple juice for a sweet touch. To make sure your veggies cook evenly, cut them into similar sizes. This helps them roast at the same rate. For that perfect crisp texture, spread the vegetables out on the pan. If they are crowded, they will steam instead of roast. Stirring them halfway through cooking also helps achieve some browning. Serve the dish right from the sheet pan for a fun, rustic look. This makes for easy cleanup too. To make it look even better, garnish with sesame seeds and sliced green onions. A wedge of lime adds a fresh pop of color and taste. For a more elegant touch, plate individual servings and add a sprinkle of extra sesame seeds. {{image_2}} You can switch the chicken thighs for chicken breast. Chicken breast is leaner and cooks faster. You might need to check for doneness sooner. If you want a meat-free meal, tofu is a great choice. Firm tofu soaks up flavors well. Cut it into cubes and marinate like chicken. Shrimp is another tasty option. It cooks quickly and adds a nice touch. Just be careful not to overcook it. Feel free to use seasonal vegetables. Carrots, zucchini, or bell peppers work great. You can also add green beans or asparagus. If you can't find sugar snap peas, use snow peas instead. They offer a similar crunch and sweet taste. Mix and match veggies based on what you love or have on hand. This dish is all about personal preference. You can make your own teriyaki sauce at home. Just mix soy sauce, honey, mirin, and garlic. It’s easy and tastes fresh. If you want to explore other flavors, try a garlic soy sauce. A sweet chili sauce could add a kick too. Marinades with sesame oil and lime juice offer a zesty twist. Get creative with flavors that excite your taste buds! To store leftovers, let the dish cool down first. Place the chicken and veggies in an airtight container. This method keeps them fresh. You can refrigerate for up to three days. When you are ready to eat, just reheat the meal. You can freeze the cooked chicken and vegetables too. Place them in a freezer-safe bag or container. Remove any air to prevent freezer burn. They can be stored for up to three months. When it's time to eat, thaw the dish in the fridge overnight. After thawing, reheat it fully in the oven or microwave. To ensure even heating, cover the dish with a microwave-safe lid or wrap. This step traps steam and warms the food evenly. If you want to prevent sogginess, heat in short bursts. Stir the food and check it often. This way, you keep the texture just right. Enjoy your meal without losing that yummy crunch! I recommend marinating chicken for about 15 to 30 minutes. This time allows the chicken to soak up the rich flavors of the teriyaki sauce. If you have more time, marinating overnight can deepen the taste even more. Bake chicken thighs at 400°F (200°C). This temperature ensures they cook through evenly and stay juicy. Always check the internal temperature, which should reach 165°F (75°C) for safe eating. Yes, you can make this dish ahead. Marinate the chicken and chop the veggies a day before. Store them in the fridge until you’re ready to bake. This saves time and makes dinner prep easy. Some great side dishes include steamed rice, quinoa, or a fresh salad. You can also serve it with roasted sweet potatoes or even a simple cucumber salad for a refreshing crunch. This blog post covered a simple, tasty dish using chicken thighs, veggies, and teriyaki sauce. We explored the main ingredients, the marinade, and tips for cooking and storing. The step-by-step instructions streamline the cooking process, ensuring great results every time. In closing, this recipe is versatile and easy. You can swap protein or veggies based on what you have. With proper storage tips, leftovers can still taste great. Enjoy your flavorful meal, and don't hesitate to experiment with your own ideas!

Sheet Pan Teriyaki Chicken Broccoli

Discover the deliciousness of Sheet Pan Teriyaki Chicken & Broccoli, a quick and easy dinner idea perfect for busy weeknights! This one-pan meal combines succulent chicken thighs and vibrant veggies, all tossed in a flavorful teriyaki marinade. In just 45 minutes, you can serve a healthy dish that your whole family will love. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

1 ½ lbs boneless, skinless chicken thighs

2 cups broccoli florets

1 red bell pepper, sliced

1 cup sugar snap peas

½ cup teriyaki sauce (homemade or store-bought)

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon ginger, freshly grated

Salt and pepper to taste

Sesame seeds for garnish

Green onions, sliced for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prep the Chicken: In a bowl, combine the teriyaki sauce, sesame oil, minced garlic, and grated ginger. Add the chicken thighs and coat them well in the marinade. Let them sit for about 15 minutes to absorb the flavors.

      Prepare the Vegetables: While the chicken is marinating, prepare your vegetables. In a separate mixing bowl, toss the broccoli, red bell pepper, and sugar snap peas with a drizzle of olive oil, and season with salt and pepper.

        Assemble the Sheet Pan: Arrange the marinated chicken thighs in the center of the prepared baking sheet. Distribute the seasoned vegetables around the chicken, ensuring everything is evenly spread out for even cooking.

          Bake the Chicken and Vegetables: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C). Stir the vegetables halfway through cooking for even roasting.

            Garnish and Serve: Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes. Sprinkle sesame seeds and sliced green onions over the top for an appealing finish.

              - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate individual portions, garnished with extra sesame seeds and a wedge of lime for freshness.