Sheet Pan Teriyaki Chicken Bowl with Roasted Veggies
A delicious and easy sheet pan teriyaki chicken bowl featuring tender chicken thighs cooked with roasted vegetables in a savory teriyaki glaze. This one-pan meal is perfect for weeknight dinners and serves 4 people.
Ingredients
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil to create the teriyaki sauce.
- 3
Pat the chicken thighs dry with paper towels. Season with salt and pepper.
- 4
On a large sheet pan, toss the broccoli florets, red bell peppers, and snap peas with olive oil. Season with salt and pepper.
- 5
Arrange the seasoned vegetables on the sheet pan and place the chicken thighs on top.
- 6
Pour the teriyaki sauce over the chicken and vegetables, ensuring the chicken is well coated.
- 7
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
Timer: 25m - 8
Remove from oven and garnish with sesame seeds and chopped green onions.
- 9
Serve immediately over rice or with steamed rice on the side.