Description
A quick and easy teriyaki chicken sheet pan supper packed with flavor.
Ingredients
Scale
- 1.5 lbs chicken thighs
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 2 cups carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken, teriyaki sauce, garlic powder, and ginger powder.
- Spread the chicken on a sheet pan.
- Add the broccoli, bell peppers, and carrots around the chicken.
- Drizzle olive oil over the vegetables.
- Toss vegetables to coat them evenly.
- Bake for 25-30 minutes until chicken is cooked through.
- Serve hot and enjoy.
Notes
- For added flavor, marinate chicken for 30 minutes before cooking.
- Feel free to swap vegetables based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: teriyaki chicken sheet pan supper