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- 1 pound boneless chicken thighs, cut into bite-sized pieces - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, thinly sliced - 1/2 cup teriyaki sauce - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon sesame seeds - 2 green onions, chopped First, you need to get your oven ready. Preheat it to 400°F (200°C). This is the perfect heat for roasting. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup easy. In a big bowl, mix the chicken thighs with 1/4 cup of teriyaki sauce and 2 tablespoons of olive oil. Toss the chicken well to coat it evenly. This step adds a ton of flavor. Don't forget to sprinkle in some salt and pepper to taste. Now, take the marinated chicken and spread it out on the baking sheet in a single layer. This helps it cook evenly. In the same bowl, add your fresh veggies: broccoli, red bell pepper, snap peas, and carrot. Pour the rest of the teriyaki sauce over these veggies and toss them to coat. Finally, add the veggies around the chicken on the sheet pan. Place the sheet pan in your preheated oven. Roast everything for about 20-25 minutes. You want the chicken to be cooked through, and the veggies should stay tender-crisp. Halfway through, give everything a good stir. This ensures even roasting and helps all the flavors mix well. To cook chicken just right, set your oven to 400°F (200°C). Spread the chicken pieces in a single layer on the baking sheet. Roast for 20 to 25 minutes. You will know the chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer for best results. This method keeps the chicken juicy and tender. To keep veggies crunchy, add them halfway through cooking. Start roasting the chicken alone for about 10 minutes before adding the vegetables. This way, the broccoli, bell pepper, snap peas, and carrots will stay crisp yet tender. Stir the pan halfway to ensure even cooking and flavor. Want a flavor boost? Try adding garlic powder, ginger, or red pepper flakes. Mix these spices in with the teriyaki sauce for extra depth. You can also use a marinade overnight for more flavor. For a fresh touch, add a squeeze of lime or lemon before serving. These simple tweaks can elevate your dish! {{image_2}} You can switch up the protein in this dish. If you want a plant-based option, use tofu. Just press it to remove extra water, then cut it into cubes. Marinate it like chicken. Shrimp is another great choice. It cooks quickly and absorbs the teriyaki sauce well. Chicken breast is also a lean option. Cut it into bite-sized pieces, just like the thighs. Feel free to get creative with your veggies. Zucchini adds a nice texture and absorbs flavors well. You could also try mushrooms for an earthy taste. Bell peppers come in many colors, so mix them up for a rainbow effect. Cauliflower florets can replace broccoli, adding similar crunch. The key is to choose veggies you enjoy. To make this dish gluten-free, pick a gluten-free teriyaki sauce. Many brands offer this option now. For a lower-carb meal, swap out the carrots for green beans. You could also use zucchini noodles instead of rice. This keeps your meal light and healthy while still being tasty. To keep your teriyaki chicken and veggies fresh, store leftovers in an airtight container. Make sure to cool them down before sealing. Place the container in the fridge. They will stay good for up to 3 days. Label the container with the date. This helps you know when to eat them. You have two great options for reheating: the microwave or the oven. If using the microwave, place the food in a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat in 30-second bursts until warm. Stir in between to heat evenly. For the oven, preheat it to 350°F (175°C). Spread the leftovers on a baking sheet. Cover with foil to keep moisture. Bake for about 10-15 minutes, until hot. This method helps keep the chicken juicy and the veggies crisp. If you want to freeze your teriyaki chicken and veggies, first let them cool completely. Divide them into portions. Use freezer bags or airtight containers. Remove as much air as possible before sealing. Label with the date and contents. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above. Yes, you can use frozen vegetables. They save time and are easy to find. However, fresh veggies will give you a better crunch and taste. Frozen vegetables may become mushy if cooked too long. If you use frozen, add them to the pan later, about 10 minutes into cooking. This helps keep them firm. To boost flavor, try marinating the chicken longer. You can add minced garlic or ginger to the teriyaki sauce. A splash of rice vinegar brightens the taste. You can also mix in some chili flakes for a bit of heat. Don't forget to sprinkle sesame seeds for a nutty crunch! Yes, this dish is perfect for meal prep! Cook a batch and divide it into containers. It stays good in the fridge for up to four days. To reheat, use a microwave or oven. Just make sure to cover it to keep it moist. This meal is easy to grab and go during busy days! This blog post shows how to make a delicious teriyaki chicken dish. You started with boneless chicken thighs and colorful veggies. I shared tips on marinating, cooking, and serving. Variations let you customize to your taste or diet. Embrace the simple steps and tasty ingredients. You can enjoy a healthy meal that satisfies you and your family. Cooking should be fun and delicious! Now, get in the kitchen and start creating your perfect teriyaki dish.

Teriyaki Chicken & Veggies Sheet Pan

Looking for a quick and tasty dinner idea? Try this Teriyaki Chicken & Veggies Delight! With juicy chicken, vibrant veggies, and a scrumptious teriyaki sauce, this one-pan meal is not only easy to make but also a family favorite. Ready in just 35 minutes, it’s perfect for busy weeknights. Click through to discover the full recipe and enjoy a delightful meal that’s healthy and delicious!
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Ingredients
  

1 pound boneless chicken thighs, cut into bite-sized pieces

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 carrot, thinly sliced

1/2 cup teriyaki sauce

2 tablespoons olive oil

1 tablespoon sesame seeds (optional)

2 green onions, chopped (for garnish)

Salt and pepper to taste

Instructions
 

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

    In a large bowl, combine the chicken pieces with 1/4 cup of teriyaki sauce and olive oil. Toss to coat evenly. Season with salt and pepper to taste.

      On the prepared baking sheet, spread the marinated chicken pieces out in a single layer.

        In the same bowl, add the broccoli, bell pepper, snap peas, and sliced carrot. Drizzle with the remaining teriyaki sauce and toss to coat the vegetables.

          Add the vegetables to the baking sheet, arranging them around the chicken.

            Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp. Stir halfway through the cooking time for even roasting.

              Once done, remove from the oven and sprinkle sesame seeds over the chicken and veggies for an added crunch.

                Garnish with chopped green onions before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan or transfer to a large serving platter. Pair with a scoop of steamed rice or quinoa for a complete meal!