Description
This Teriyaki Chicken & Veggies One Pan Meal offers a savory, low-maintenance dinner with tender marinated chicken, vibrant vegetables, and a rich teriyaki glaze. Baked to perfection, it’s a great option for weeknights and meal prepping, delivering both flavor and nutrition in one pan.
Ingredients
Scale
- 3 chicken breasts, cubed
- 1 cup G Hughes Teriyaki Sauce (or preferred brand)
- 1 large onion, diced
- 2 large bell peppers, diced
- 1 cup broccoli florets
- 1 cup mushrooms, halved
- 2 tbsp garlic, minced
- 4 tbsp butter, cut into pieces
- 2 tbsp ginger, minced
- Salt & pepper, to taste
Instructions
- Marinate: In a bowl, coat the cubed chicken with teriyaki sauce and marinate for 1-2 hours in the refrigerator.
- Prep Vegetables: Dice the onion and bell peppers, halve mushrooms, and ready broccoli florets.
- Combine: Mix the marinated chicken and veggies in a large bowl. Add extra teriyaki sauce if desired.
- Season: Stir in minced garlic, ginger, salt, and pepper.
- Bake: Spread the mixture in a baking dish. Top with butter pieces. Bake at 400°F (200°C) for 45 minutes to 1 hour until chicken is cooked and vegetables are tender.
- Serve: Remove from oven and serve hot.
Notes
For added flavor, try using a dash of chili flakes or a squeeze of lemon. This recipe can be customized with various vegetables and is perfect with rice or noodles on the side.
- Prep Time: 15-20 minutes
- Cook Time: 45 minutes - 1 hour
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Calories: 310 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
Keywords: One Pan Teriyaki Chicken, Teriyaki Chicken and Vegetables, Easy Teriyaki Chicken Bake, Sheet Pan Teriyaki Chicken