Sheet-Pan Chicken Teriyaki with Vegetables

Per serving: Calories: 350; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 366mg; Carbohydrate: 38g; Dietary Fiber: 4g; Sugar: 7g; Protein: 39g

Sheet-Pan Chicken Teriyaki with Vegetables
Sheet-Pan Chicken Teriyaki with Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds boneless, skinless chicken breast, cut in half

  • 3

    cups broccoli florets

  • 1

    cup carrots, sliced

  • 1

    bell pepper, sliced

  • 1/4

    cup teriyaki sauce

  • 2

    cups cooked brown rice, for serving

Directions

Place chicken, broccoli, carrots, bell pepper on a foil-lined sheet pan, drizzle with teriyaki sauce and toss to coat. Bake at 400°F until chicken is cooked through and vegetables are tender, about 15–20 minutes. Serve over brown rice.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: