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Disgustingly Easy Teriyaki Chicken Sheet Pan Supper

Teriyaki Chicken Sheet Pan Supper
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Teriyaki Chicken Sheet Pan Supper is an easy and flavorful meal. It features chicken thighs and assorted vegetables coated in teriyaki sauce and baked on a single sheet pan.

Ingredients

Scale
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 8 green onions, halved lengthwise, and cut crosswise into 1-inch pieces
  • 1 head broccoli, cut into small florets
  • 12 multicolor mini peppers, stemmed and halved lengthwise
  • 1 large red onion, cut into large chunks
  • 1 1/2 cups (12 ounces) teriyaki sauce
  • 8 boneless, skinless chicken thighs
  • Grated zest of one lime
  • Sesame seeds, for garnish
  • Cilantro leaves, for garnish

Instructions

  1. Preheat oven to 400 degrees F. Line a sheet pan with foil.
  2. Place all the veggies on the sheet pan and drizzle on ¾ cup of the teriyaki sauce. Split the remaining ¾ cup sauce between two bowls.
  3. Toss the veggies to coat them in the sauce.
  4. Arrange the chicken thighs on top of the veggies.
  5. Brush the sauce from one of the bowls all over the chicken.
  6. Bake the chicken and veggies for 15 minutes.
  7. After 15 minutes, with a clean brush, brush the chicken with the sauce from the second bowl. Turn on the oven broiler.
  8. Broil until part of the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch it carefully to make sure it doesn’t burn!
  9. Zest the lime all over the chicken and veggies.
  10. Sprinkle with sesame seeds and cilantro. Divide onto plates and serve.

Notes

  • Mix the teriyaki with minced garlic and hot chile oil for extra flavor.
  • Use chicken drumsticks instead of thighs.
  • Serve over rice or noodles for a heartier meal.

Nutrition

Find it online: https://sarecipe.com/teriyaki-chicken-sheet-pan-supper/