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Sticky Teriyaki Chicken and Veggie Sheet Pan Dinner

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A quick and flavorful sheet pan dinner featuring juicy teriyaki-glazed chicken and a medley of roasted vegetables. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1/2 cup teriyaki sauce (store-bought or homemade)
  • 2 tbsp honey (optional, for extra stickiness)
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp sesame seeds (optional, for garnish)
  • Chopped green onions (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. In a bowl, whisk together teriyaki sauce and honey. Reserve 2–3 tablespoons for drizzling later.
  3. Place chicken pieces in a shallow bowl or zip-top bag and pour remaining teriyaki mixture over them. Marinate for at least 15 minutes (or up to overnight).
  4. While chicken marinates, place broccoli, bell peppers, zucchini, and red onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  5. Push veggies to the sides and place marinated chicken in the center of the sheet pan.
  6. Bake for 25–30 minutes, or until chicken is cooked through (165°F internal temp) and veggies are tender and slightly charred.
  7. Brush or drizzle reserved teriyaki sauce over the cooked chicken. Garnish with sesame seeds and green onions if desired.
  8. Serve hot with rice or noodles.

Notes

  • Use pre-chopped veggies to save time.
  • Double the sauce if you like extra for serving over rice.
  • Line your sheet pan well for easier cleanup.

Nutrition

Find it online: https://tastyera.com/sticky-teriyaki-chicken-and-veggie-sheet-pan-dinner/