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- 1.5 lbs boneless, skinless chicken thighs - 3 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas The chicken thighs are tender and full of flavor. They cook well and soak up the tasty sauce. Broccoli florets add a nice crunch and vibrant color. The red bell pepper brings sweetness, while snap peas add a crisp bite. Together, they make a balanced meal. - 1/4 cup low sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar Low sodium soy sauce gives saltiness without being too strong. Honey adds a sweet touch, making the dish shine. Rice vinegar brightens the sauce, balancing the flavors perfectly. These sauces work together to create a delicious teriyaki taste. - 2 cloves garlic, minced - 1 tablespoon grated ginger - 1 tablespoon sesame oil - 1 teaspoon cornstarch - 1 tablespoon olive oil Garlic and ginger are key for depth of flavor. They add warmth and a bit of spice. Sesame oil gives a nutty taste that enhances the dish. Cornstarch helps thicken the sauce, making it stick to the chicken. Olive oil keeps the veggies tender and adds richness. First, preheat your oven to 400°F. This temperature helps the chicken cook well and keeps the veggies crisp. Next, line a large baking sheet with parchment paper. This step makes cleaning up super easy. In a large bowl, mix the sauce ingredients. Combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch. Whisk them together until smooth. After that, add the chicken thighs to the bowl. Make sure each piece gets coated in that tasty marinade. Let the chicken marinate for about 10-15 minutes while you prep the veggies. Now it’s time to assemble. Spread the marinated chicken thighs on the baking sheet in a single layer. Arrange the broccoli florets, sliced red bell pepper, and snap peas around the chicken. Drizzle olive oil over the veggies and sprinkle with a pinch of salt and pepper. Toss the veggies lightly to coat them in the oil. Bake everything in the preheated oven for 20-25 minutes. The chicken should reach an internal temperature of 165°F, and the veggies will become tender-crisp. Once done, take the baking sheet out and let it rest for a few minutes. Drizzle any extra teriyaki sauce over the chicken and veggies. Finally, serve hot, garnished with sesame seeds and sliced green onions for a colorful finish. Marinating is key for great flavor. I suggest marinating your chicken thighs for at least 10-15 minutes. This helps the meat soak up all the yummy teriyaki sauce. If you want to mix things up, try adding different flavors. You can use orange juice for sweetness or sriracha for some heat. To cook everything evenly, spread the chicken and veggies out on the sheet pan. Make sure not to crowd them. This helps them roast nicely. Check the chicken for doneness by using a meat thermometer. It should reach 165°F (74°C). The veggies should look bright and be tender but still crisp. For a fun serving idea, bring the sheet pan right to the table. This gives a rustic look that everyone loves. You can also transfer the chicken and veggies to a big platter for a more formal touch. Pair this dish with jasmine rice or quinoa for a complete meal. It adds great texture and flavor! {{image_2}} You can switch the chicken thighs for chicken breasts. Chicken breasts are leaner but still tasty. If you want a plant-based option, tofu works well too. Just press the tofu to remove water. Cut it into cubes and marinate. For meat lovers, try pork or shrimp. Both add different flavors to the dish. Seasonal veggies make this dish fun. You can use carrots, zucchini, or bell peppers. Each veggie brings its own taste. Frozen vegetables are a great choice too. They are easy to use and cut down on prep time. Just remember, frozen veggies may cook faster. Adjust your baking time to keep them crisp. Want to change the flavor? Adjust the sauce! Add more honey for sweetness. If you like salt, a bit more soy sauce works too. For a spicy kick, try red pepper flakes or sriracha. It adds heat without losing that teriyaki taste. Mix and match until you find your favorite blend! Store your Sheet-Pan Teriyaki Chicken and Broccoli in an airtight container. This keeps it fresh. It lasts in the fridge for up to four days. Make sure to let it cool before sealing it. If you want to save it for later, freezing is a great option. Place it in a freezer-safe container. Label it with the date. It stays good for up to three months. To thaw, move it to the fridge overnight. You can also use the microwave, but this may change the texture. Reheat your meal to keep its taste and feel. The oven is best; set it to 350°F (175°C). Cover it with foil to keep it moist. Heat for about 15-20 minutes. If using a microwave, stir halfway through. This helps it warm evenly. Enjoy your delicious meal again! Yes, you can swap chicken for other proteins. Shrimp works well. It cooks fast and soaks up the sauce. Beef is another option. Use thin slices for quick cooking. Tofu is great for a vegetarian choice. Just press it well to remove excess water. This way, tofu absorbs the teriyaki flavors better. You have many choices for sides. Jasmine rice pairs nicely with the dish. It soaks up the teriyaki sauce. Quinoa is another healthy option. It adds protein and fiber. You could also serve a simple cucumber salad for crunch. Steamed rice or fried rice can also work well. To make this dish vegan, replace chicken with tofu or tempeh. Both options soak up flavors well. Use a vegan honey substitute or maple syrup instead of honey. This keeps the dish sweet. Ensure all sauces are plant-based. This way, you keep the essence of teriyaki alive. The meal takes about 40 minutes from start to finish. Prep time is around 15 minutes. This includes marinating the chicken. Cooking time is 20 to 25 minutes. You can check the chicken's doneness with a meat thermometer. It should reach 165°F (74°C). Yes, you can prep ahead of time. Marinate the chicken a few hours before cooking. This boosts the flavor. You can also chop veggies in advance. Store them in the fridge until you are ready. If you need to, you can cook the meal and store leftovers for later. This recipe combines chicken, fresh veggies, and a simple marinade for a tasty meal. You learned how to prep and bake it all on one sheet pan. I shared tips for marinating, cooking, and serving to make it even better. You can switch proteins and veggies based on what you like. Don't forget to store leftovers properly. Enjoy making this flavorful dish! You'll love the quick prep and great taste.

Sheet-Pan Teriyaki Chicken and Broccoli

Discover the deliciousness of Sheet-Pan Teriyaki Chicken and Broccoli with this simple recipe! This one-pan meal features tender chicken thighs and vibrant veggies all coated in a savory teriyaki glaze. Perfect for busy weeknights, it takes just 40 minutes to prepare and cook. Click through to explore the full recipe and elevate your dinner game with this tasty and healthy dish your family will love!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

3 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 tablespoon olive oil

1/4 cup soy sauce (low sodium preferred)

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon sesame oil

1 teaspoon cornstarch

Sesame seeds for garnish

Green onions, sliced for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.

    In a large mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch until well combined.

      Add the chicken thighs to the bowl, ensuring they are evenly coated in the marinade. Let the chicken marinate while you prepare the veggies (about 10-15 minutes).

        On the prepared baking sheet, spread out the marinated chicken thighs in a single layer.

          Arrange the broccoli florets, sliced red bell pepper, and snap peas around the chicken on the baking sheet. Drizzle the vegetables with olive oil and a pinch of salt and pepper, then toss to coat.

            Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.

              Remove the baking sheet from the oven and let it rest for a few minutes. Drizzle any remaining teriyaki sauce from the baking sheet over the chicken and veggies.

                Serve hot, garnished with sesame seeds and sliced green onions for a pop of color and flavor.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4

                    - Presentation Tips: Serve the dish directly from the sheet pan for a rustic look, or transfer to a large platter. Enjoy with a side of jasmine rice or quinoa for a complete meal!