Description
A delectable Teriyaki Chicken Sheet Pan Supper that combines succulent chicken thighs with colorful vegetables for an effortless meal.
Ingredients
Scale
- 4 chicken thighs
- 1/2 cup teriyaki sauce
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the teriyaki sauce, olive oil, salt, and pepper in a mixing bowl.
- Coat the chicken thighs in the teriyaki mixture.
- Arrange the coated chicken thighs on a large sheet pan and add the chopped vegetables.
- Drizzle additional teriyaki sauce over the vegetables.
- Bake for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy!
Notes
For a flavor boost, marinate the chicken in teriyaki sauce for a few hours before cooking. Adjust cooking time if using chicken breasts instead of thighs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg