Description
A simple and flavorful sheet pan teriyaki chicken with vegetables. Easy to prepare and perfect for a quick dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a sheet pan.
- Pour teriyaki sauce over the chicken, coating evenly.
- Arrange broccoli and bell peppers around the chicken.
- Drizzle vegetables with olive oil and season with garlic powder and black pepper.
- Bake for 20-25 minutes or until chicken is fully cooked.
- Serve hot.
Notes
- Marinate chicken in teriyaki sauce for 30 minutes for extra flavor.
- Use aluminum foil for easy cleanup.
- Adjust cooking time based on chicken thickness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
