Sheet Pan Chicken Teriyaki
Sheet pan chicken teriyaki is delicious, healthy, and easy! Strips of lean chicken, tossed in sweet teriyaki sauce, and roasted with some mixed vegetables!
Ingredients
- 1 ½ lbs. chicken tenders, skinless and boneless - cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 medium carrots, peeled + julienned OR cut into matchsticks
- 1 head of broccoli, cut into florets
- 1 ½ tbsp olive oil
- 1 cup teriyaki sauce You can make your own, or use store bought
- 1 medium sweet onion, thinly sliced
- rice or noodles for serving I used sticky white rice
- salt + pepper to taste
Instructions
- Preheat oven to 400°. Line a large baking sheet with tin foil, and spray with non stick cooking spray. Set aside.
- In a medium bowl, add sliced chicken and teriyaki sauce. Season with some salt and pepper.
- In a seperate large bowl, add cut up pepper, carrots, broccoli, onion, olive oil, salt and pepper to taste. Mix everything around to combine.
- Place chicken and vegetables on sheet pan. Using a spoon, or your hands (using your hands is easier) mix everything together, and spread everything out in an even layer as much as you can.
- Bake in preheated oven for 25-30 minutes, or until vegetables are tender, and chicken is cooked.
- Serve on top of rice or noodles. Enjoy!