Sheet Pan Teriyaki Dinner

Sheet pan dinners are my favorite weeknight meals, because you can just throw everything together and bake. Nothing is easier than that.

I try to make as many different sheet pan dinner varieties as I can, and when I make a dish that works, I will share it with all of you guys.

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Sheet Pan Teriyaki Dinner

Preheat oven to 350ºF.

In a small bowl or measuring cup, whisk together some teriyaki sauce, olive oil, honey, ground ginger, garlic powder, red pepper flakes, and salt and pepper to taste.

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In a large bowl, add some chicken breasts cut into cubes, broccoli florets, and diced yellow and red bell peppers.

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Pour half of the marinade over the chicken and veggies, stir, and let sit for 10 minutes.

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Place the chicken and veggies in an even layer on a baking sheet lined with foil.

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Bake for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the veggies are tender.

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Pour the remaining marinade over the top of the chicken mixture.

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Sprinkle with lots of sesame seeds.

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And then serve over rice.

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Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into cubes
  • 8 ounces fresh broccoli florets
  • 1 yellow bell pepper, largely diced
  • 1 red bell pepper, largely diced
  • 3-4 garlic cloves, minced
  • 1/2 cup teriyaki sauce
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 teaspoons ground ginger
  • 2 teaspoons garlic powder
  • 1 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1-1/2 tablespoons sesame seeds

Instructions

  1. Preheat oven to 350ºF.
  2. To make the marinade: In a small bowl, add the teriyaki sauce, oil, honey, ginger, garlic, red pepper flakes, and some salt and pepper. Whisk until ingredients are combined and set aside.
  3. In a large bowl, add in chicken, broccoli, bell peppers, and half of the marinade. Toss until evenly coated. Let sit for about 10 minutes.
  4. Spread the chicken and veggies on a baking sheet lined with foil and sprayed with non-stick cooking spray.
  5. Bake in the oven for about 20-25 minutes, tossing halfway through. Continue cooking until veggies are tender and chicken is cooked through.
  6. Drizzle remaining marinade over the top and sprinkle with sesame seeds. Enjoy as is or served over rice.

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