Sheet Pan Teriyaki Chicken With Vegetables

one dish Recipe

Chicken breasts, fresh vegetables, and a semi-homemade teriyaki sauce make this a complete meal in one.

1/3 cup teriyaki sauce 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons rice vinegar 2 tablespoons vegetable oil 2 cloves garlic  1 tablespoon grated fresh ginger ½ teaspoon black pepper 3-4 boneless, skinless chicken breasts 2 cups broccoli florets 2 bell peppers 1 cup snow peas 1/4 cup teriyaki sauce

In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, rice wine vinegar, vegetable oil, garlic, ginger, and black pepper until combined well.

Place the chicken breasts onto the prepared sheet pan and arrange the vegetables around the chicken. Pour the teriyaki sauce mixture over everything.

Bake for 25-30 minutes or until the chicken reaches a safe internal temperature of 165℉.

Remove the pan from the oven. Garnish with sesame seeds and sliced green onions before serving.