Sheet Pan Chicken Teriyaki and Veggies
This easy, one-pan meal features tender strips of chicken breast marinated in low-sodium teriyaki sauce and roasted alongside a colorful mix of bell peppers, carrots, broccoli, and sugar snap peas. Baked to perfection and served with a sprinkle of sesame seeds over hearty brown rice, it's a flavorful, balanced dinner with minimal cleanup. Packed with lean protein, fiber-rich veggies, and whole grains, this dish supports sustained energy, heart health, and overall wellness—perfect for a quick and nutritious weeknight meal.
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 red bell pepper
- 2 medium carrots peeled
- 1 head of broccoli
- 1 1/2 cups sugar snap peas
- 1 1/2 tbsp olive oil
- 1/2 cup low sodium teriyaki sauce
- sesame seeds. for serving
- brown rice, for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
- Cut the chicken breasts and bell pepper into one-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into one-inch batons. Cut the broccoli into small florets.
- Add the chicken strips to one bowl then add the low sodium teriyaki sauce and a pinch of salt and pepper and toss to combine.
- Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine.
- Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake for 20-25 minutes or until the chicken is cooked through and the veggies are tender.
- Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside the brown rice.