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- 1.5 lbs chicken thighs, boneless and skinless - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 medium carrot, thinly sliced You need chicken thighs for this dish. They are juicy and full of flavor. Broccoli florets bring a nice crunch and bright color. The red bell pepper adds sweetness, while the carrot gives a tender bite. Together, these ingredients create a tasty and colorful meal. - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon cornstarch - 2 tablespoons water For the teriyaki sauce, you need soy sauce as the base. Honey adds sweetness and balances the saltiness. Sesame oil gives a rich flavor. Garlic and ginger add depth. Cornstarch thickens the sauce, and water helps mix it all together. This sauce coats the chicken and veggies perfectly. - 1 tablespoon sesame seeds (optional, for garnish) - Green onions, chopped (for garnish) - Salt and pepper to taste Garnishes like sesame seeds and green onions enhance the dish. They add a nice crunch and fresh flavor. A sprinkle of salt and pepper can boost the overall taste. These optional garnishes make your meal look and taste even better. First, preheat your oven to 400°F (200°C). This ensures your dish cooks evenly. Line a large baking sheet with parchment paper. This helps with easy cleanup later. Next, let’s make the teriyaki sauce. In a bowl, mix 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame oil. Add 2 minced garlic cloves and 1 tablespoon of grated ginger. Then, stir in 1 tablespoon of cornstarch and 2 tablespoons of water. Whisk until everything is well mixed. This tasty sauce will coat your chicken and veggies. Now, we arrange our chicken and vegetables. Place 1.5 pounds of boneless, skinless chicken thighs on the prepared baking sheet. Sprinkle with salt and pepper for flavor. Pour half of the teriyaki sauce over the chicken. Make sure it coats well. Next, add 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 thinly sliced carrot around the chicken. Drizzle the remaining teriyaki sauce over the vegetables. Use your hands to toss them gently. Ensure they are well coated with sauce. Spread everything into a single layer on the sheet pan. Bake your dish in the oven for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F. This means it’s cooked through and safe to eat. The veggies should be tender but still bright. If you want a nice caramelized finish, broil for 2 to 3 minutes. Keep an eye on it to avoid burning. Once done, take it out and let it rest for a few minutes. This helps the juices settle. Before serving, garnish with sesame seeds and chopped green onions for an extra touch of flavor and color. Enjoy your delicious Sheet Pan Teriyaki Chicken & Broccoli! To ensure even cooking for your chicken and vegetables, cut them into similar sizes. This helps them cook at the same rate. When you place them on the sheet pan, don't overcrowd them. Give each piece space to roast. To achieve caramelization, make sure your oven is hot enough. The heat helps create that delicious golden-brown crust. If you like a bit more color, broil the dish for a couple of minutes at the end. Watch closely to avoid burning. Pairing sides with this dish can elevate your meal. Serve it with fluffy rice or quinoa for added texture. A simple green salad can also balance the flavors nicely. For additional toppings, consider adding crushed peanuts or cashews. They add a nice crunch and flavor contrast. You can also sprinkle fresh herbs like cilantro for a fresh touch. The best sheet pans to use are heavy-duty ones. They resist warping and distribute heat well. A rimmed pan is ideal, as it holds juices from the chicken and veggies. Other helpful kitchen tools include a whisk for mixing the sauce. A good knife helps with chopping the veggies evenly. A reliable meat thermometer ensures your chicken is cooked perfectly, reaching 165°F. {{image_2}} You can easily change up the veggies in this dish. Try snap peas, carrots, or bell peppers. Feel free to mix your favorites. If you want a protein swap, you can use shrimp or tofu instead of chicken. Both options work well with the teriyaki sauce. Just adjust the cooking time to make sure everything cooks perfectly. To spice things up, add chili flakes to the teriyaki sauce. You can also try sriracha for a kick. If you prefer it sweeter, add more honey or a splash of pineapple juice. Play around with flavors to find what you like best! You don’t have to stick to the oven! You can grill the chicken and veggies for a smoky flavor. Just prepare the sauce as usual. If you want, you can also use a stovetop method. Heat a pan and cook the chicken and veggies until tender. For a slow cooker, mix the chicken and veggies with sauce. Cook on low for 4-6 hours for a tender meal. Store your leftovers in the fridge. Use airtight containers for best results. This keeps the chicken and veggies fresh. Make sure to cool the dish before sealing it. You can store it for up to three days. To reheat, use the oven or microwave. If using the oven, preheat to 350°F. Place the dish in for about 15 minutes. This keeps the chicken juicy and the veggies crisp. If using the microwave, heat in short bursts. Stir and check every minute to avoid overcooking. Add a splash of water for extra moisture. You can freeze this dish for later. Portion it into single servings for easy meals. Use freezer-safe containers or bags. Make sure to label them with the date. When ready to eat, thaw in the fridge overnight. For quick thawing, place the sealed bag in cold water. What can I serve with Sheet Pan Teriyaki Chicken & Broccoli? You can serve this dish with rice or noodles. Both soak up the sauce well. You might also enjoy a light salad on the side. It adds a fresh touch to your meal. Can I make this recipe ahead of time? Yes! You can prep the chicken and veggies the night before. Just store them in the fridge. When you're ready, pour the sauce and bake it. It saves you time on busy days. What’s a good substitute for soy sauce? For a soy sauce swap, try coconut aminos. It has a similar taste and is a bit sweeter. You can also use tamari for a gluten-free option. How do I know when the chicken is done? Check the internal temperature of the chicken. It should reach 165°F. You can use a meat thermometer for accuracy. The chicken should also look golden and juicy. Can I use frozen vegetables? Yes, you can use frozen vegetables. They may need a bit longer to cook. Just ensure they are heated through and tender. Fresh veggies add a nice crunch, but frozen works too. Is this recipe gluten-free? This recipe is not gluten-free due to soy sauce. You can use gluten-free soy sauce or tamari instead. It keeps all the flavors while making it safe for gluten-free diets. How many calories are in Sheet Pan Teriyaki Chicken & Broccoli? This dish has about 350 calories per serving. It’s a satisfying meal that gives you protein and veggies. Enjoy it without guilt! In this article, we explored making a delicious sheet pan teriyaki chicken with broccoli. We covered the main ingredients like chicken thighs, vegetables, and teriyaki sauce components. You learned step-by-step instructions for preparation and baking. We also shared helpful tips, variations, and storage info. Enjoy trying this recipe at home. It’s simple and flexible. You can mix and match ingredients. This dish is tasty, so share it with friends and family!

Sheet Pan Teriyaki Chicken & Broccoli

Create a delicious weeknight meal with this easy Sheet Pan Teriyaki Chicken & Broccoli recipe! Bursting with flavor, this dish combines tender chicken thighs and vibrant veggies, all drizzled in a homemade teriyaki sauce. Perfect for busy evenings, preparation takes just 15 minutes! Click through to discover how to whip up this tasty dish that your whole family will love.
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

2 cups broccoli florets

1 red bell pepper, sliced

1 medium carrot, thinly sliced

1/4 cup soy sauce (low sodium)

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon sesame seeds (optional, for garnish)

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 easier cleanup.

    In a bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, cornstarch, and water until well combined. This will be your teriyaki sauce.

      Place the chicken thighs on the prepared baking sheet. Season with a sprinkle of salt and pepper, then pour half of the teriyaki sauce over the chicken, ensuring it's evenly coated.

        Add the broccoli, red bell pepper, and carrot around the chicken on the baking sheet. Drizzle the remaining teriyaki sauce over the vegetables and toss them gently with your hands until evenly coated.

          Spread the chicken and vegetables into an even layer on the sheet pan.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.

              If desired, broil for an additional 2-3 minutes to get a nice caramelized finish.

                Remove from the oven and let it rest for a few minutes before serving.

                  Garnish with sesame seeds and chopped green onions for an added flavor and presentation touch.

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