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.
- 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
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.