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To make Teriyaki Chicken & Broccoli Sheet Pan Delight, you need these simple ingredients: - Chicken thighs: 1.5 lbs, boneless and skinless - Vegetables: 4 cups broccoli florets, 1 cup sliced carrots, 1 red bell pepper, sliced - Marinade ingredients: 1/2 cup teriyaki sauce, 2 tablespoons olive oil, 3 cloves garlic (minced), 1 teaspoon ginger (grated) - Garnish: 1 tablespoon sesame seeds - Serving suggestion: Cooked rice or quinoa - Seasoning: Salt and pepper to taste These ingredients come together to create a tasty dish. The chicken thighs give you a juicy base. Broccoli and carrots add crunch and color. The red bell pepper brings a sweet touch. The teriyaki sauce mixes well with olive oil, garlic, and ginger. It coats the chicken and veggies, giving them a rich flavor. Sesame seeds on top add a nice finish. For a complete meal, serve this dish over rice or quinoa. Not only does the dish look good, but it also tastes great. You will love how easy it is to prepare. - Preheat the oven to 425°F (220°C). - Line a large sheet pan with parchment paper. This step helps with easy cleanup later. - Combine 1/2 cup of teriyaki sauce, 2 tablespoons of olive oil, 3 cloves of minced garlic, and 1 teaspoon of grated ginger in a bowl. - Mix well until everything blends together. This marinade gives your chicken a tasty boost. - Take 1.5 lbs of boneless, skinless chicken thighs and coat them with half of the marinade. - Make sure the chicken is well-covered for the best flavor. - Reserve the rest of the marinade for later. - Let the chicken marinate for at least 15 minutes. This wait helps to deepen the flavor. - Prepare 4 cups of broccoli florets, 1 cup of sliced carrots, and 1 sliced red bell pepper. - Toss the vegetables with the reserved marinade. - Season them with salt and pepper to taste. - Spread the veggies evenly on the lined sheet pan. - Place the marinated chicken thighs on the sheet pan among the veggies. - Make sure they are spaced out for even cooking. - Bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should be tender and slightly charred. - Remove the pan from the oven. - Garnish with 1 tablespoon of sesame seeds for a lovely crunch. - Serve this dish over a bed of cooked rice or quinoa for a filling meal. Marinating is key to great flavor. You should marinate the chicken for at least 15 minutes. This gives the sauce time to sink in. For even coating, toss the chicken well in the marinade. Make sure every piece gets a nice layer. You can even let it marinate longer for more flavor. Just keep it in the fridge! To check if the chicken is done, use a meat thermometer. It should read 165°F (75°C). This means it is safe to eat. For the veggies, look for a slight char and tenderness. If they are still crunchy, let them bake a bit longer. You want a nice balance, not mushy. Cleanup can be easy! Use parchment paper on your sheet pan. It helps keep the pan clean and makes for quick work. After cooking, just lift the paper and throw it away. This saves time and effort. Enjoy your meal without the hassle of scrubbing! {{image_2}} You can swap veggies in this dish for fun twists. Try using snow peas for a nice crunch. Bell peppers add color and sweetness. Zucchini is another great choice, especially in summer. Each vegetable brings its unique flavor, so feel free to mix and match based on what you like. Seasonal variations keep your meal exciting and fresh! If you want to change the protein, there are great options. Chicken breast works well if you prefer leaner meat. Shrimp cooks quickly and adds a lovely taste. Tofu is perfect for a plant-based option; just press it to remove extra water. Each choice allows you to customize the dish to fit your diet or mood. Making your own teriyaki sauce is simple and fun. Combine soy sauce, honey, garlic, and ginger for a fresh taste. You can adjust the sweetness or saltiness to your liking. If you want to try something different, use a sweet chili sauce or a spicy peanut sauce. Each sauce creates a new flavor profile, making this dish versatile and exciting. To keep your Teriyaki Chicken and Broccoli fresh, follow these steps: - Let the dish cool to room temperature before storing. - Place leftovers in an airtight container. - Store in the fridge for up to 3 days. This keeps the flavors intact and the chicken juicy. When you're ready to enjoy leftovers, here’s how to reheat them: - Preheat your oven to 350°F (175°C). - Place the chicken and veggies on a baking sheet. - Cover with foil to keep moisture in. - Heat for about 15-20 minutes until warmed through. You can also use a microwave. Just cover the dish and heat for 2-3 minutes. Freezing is a great option if you want to save some for later. Here’s how: - Cool the dish completely before freezing. - Use freezer-safe containers or bags. - Label with the date and contents. - Store in the freezer for up to 3 months. To thaw, move it to the fridge overnight before reheating. This helps keep the chicken tender. Yes, you can use frozen chicken for this dish. However, you need to thaw it first. The best way is to place the chicken in the fridge overnight. If you're short on time, you can use the microwave's defrost setting. Make sure the chicken is fully thawed before marinating it. You can keep leftovers in the fridge for up to four days. Store the chicken and veggies in an airtight container. This helps keep them fresh and tasty. Just make sure to cool them down before sealing the container. Yes, you can prep this dish ahead of time. Marinate the chicken the night before and store it in the fridge. You can also chop the veggies ahead. When ready to cook, just assemble everything on the sheet pan and bake. This saves time on busy days. This recipe brings together simple ingredients for a tasty dish. We used chicken thighs, fresh veggies, and a homemade teriyaki marinade. Baking it all on one pan makes cleanup easy. Remember, marinating enhances flavor, and you can switch up the veggies or proteins. Store any leftovers correctly for later enjoyment. Overall, this sheet pan meal is quick, healthy, and satisfying. You can enjoy it as a favorite weeknight dinner, keeping it fun and delicious.

Teriyaki Chicken & Broccoli Sheet Pan

Savor the delicious flavors of Teriyaki Chicken & Broccoli Bliss with this easy sheet pan recipe! Perfectly marinated chicken thighs are roasted alongside vibrant veggies for a wholesome meal that’s ready in just 40 minutes. Ideal for busy nights, this dish pairs beautifully with rice or quinoa. Ready to elevate your dinner game? Click to explore the full recipe now! #TeriyakiChicken #HealthyRecipes #SheetPanMeals #EasyDinnerIdeas
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

4 cups broccoli florets

1 cup carrots, sliced

1 red bell pepper, sliced

1/2 cup teriyaki sauce

2 tablespoons olive oil

1 tablespoon sesame seeds

3 cloves garlic, minced

1 teaspoon ginger, grated

Salt and pepper to taste

Cooked rice or quinoa, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Marinade: In a bowl, combine the teriyaki sauce, olive oil, minced garlic, and grated ginger. Mix well to combine.

      Marinate the Chicken: Place the chicken thighs in a mixing bowl and pour half of the marinade over them. Reserve the other half for later. Toss the chicken in the marinade until well coated. Let it marinate for at least 15 minutes while you prepare the vegetables.

        Assemble the Sheet Pan: On the prepared sheet pan, spread the broccoli florets, sliced carrots, and red bell pepper. Drizzle with the reserved teriyaki marinade and toss the vegetables gently to coat. Season with salt and pepper to taste.

          Add the Chicken: Place the marinated chicken thighs on the sheet pan among the veggies. Make sure they are situated evenly so they can cook thoroughly.

            Bake the Dish: Put the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (75°C) and the veggies are tender and slightly charred.

              Garnish and Serve: Remove the sheet pan from the oven, and sprinkle sesame seeds over the chicken and vegetables for a lovely crunch. Serve over a bed of cooked rice or quinoa.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4