Go Back
Teriyaki sheet pan dinner loaded with vegetables.

Teriyaki Chicken + Veggies Sheet Pan Dinner

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • 2 small-medium yellow or zucchini squash, (about 340 g), ends trimmed and cut into 1-inch pieces
  • 1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
  • ½ to 1 medium red onion, cut into 1-inch pieces
  • 1 medium head of broccoli, (about 340 g), stem trimmed, and florets cut into 1-inch pieces or so
  • 1 to 1 ½ pounds boneless skinless chicken breasts, cut into about 1/2-inch strips
  • 1 tablespoon olive oil
  • ½ cup pineapple juice
  • ⅓ cup soy sauce, I use low-sodium
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar, can sub white vinegar
  • 1 to 2 cloves garlic, finely minced or pressed through a garlic press
  • 1 to 2 teaspoons finely minced fresh ginger or 1/4 teaspoon dried ginger

Instructions 

  • Preheat the oven to 400 degrees F.
  • Place the chopped veggies and chicken strips evenly across the bottom of a large sheet pan (about 11X18-inches or so).
  • In a small bowl or liquid measuring cup, whisk together the olive oil, pineapple juice, soy sauce, molasses, brown sugar, vinegar, garlic and ginger (see note about doubling the sauce). Pour the mixture over the chicken and veggies.
  • Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
  • Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through, increase time as needed. Season to taste with salt and pepper, if needed!
  • Serve immediately over hot, cooked rice or quinoa (or on it's own!).

Notes

Sauce: if you want a saucier end result, you might consider doubling the sauce. If it were me, I'd only pour half of the sauce over the sheet pan ingredients and cook per the recipe, and then take the other half of the sauce, stir in 2-3 teaspoons cornstarch and bring to a simmer on the stove to thicken and use the extra sauce for serving.
Vegetable Substitutions: feel free to sub out the vegetables in the recipe for other favorite choices like asparagus, cauliflower, other types of squash, etc. - you could easily add cherry tomatoes, too.
Roasting the Vegetables: if you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking.