Few things are as frustrating as returning home after a long, exhausting day and rushing around the kitchen to prepare a meal. Fatigue often leads to opting for fast food, which isn’t always the healthiest choice for our families. In the era of everyone staying indoors, the appeal of quick, one-pan dinner ideas is undeniable. You’re in for a delightful surprise once you experience the simplicity and deliciousness of sheet pan dinners!
Sheet pan dinners are a cinch to whip up, and cleanup couldn’t be easier – a definite plus! They involve combining your favorite meats and veggies on a single sheet pan and baking them in the oven. With minimal cooking time required, sheet pan dinners are the ultimate go-to option for busy weeknights or any occasion!
Baked Teriyaki Chicken
Indulge in the scrumptious simplicity of this baked teriyaki chicken sheet pan dinner featuring homemade teriyaki sauce, a hint of spicy pineapple, and a touch of tangy sweetness. It’s the ideal choice for a hassle-free weeknight meal! Be sure to explore our cooking insights, delectable optional garnishes, and additional details in this article.
Time To Make:
PREP TIME: 20 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour
INGREDIENTS:
- 1.5 lbs of chicken, cubed one-inch pieces
- 2 cups of pineapple (optional)
- 2 cups broccoli
- 2 cups zucchini
- 1 red jalapeno (optional)
Teriyaki Sauce:
- 1 cup water
- ¼ cup soy sauce
- 1 tablespoon honey
- 5 tablespoons brown sugar
- 2 cloves garlic, chopped
- ½ teaspoon freshly grated ginger
- 2 tablespoon cornstarch + ¾ cup water
Instructions:
To prepare the teriyaki sauce, combine water, soy sauce, honey, brown sugar, garlic, and ginger in a saucepan and simmer over low heat. In a separate bowl, create a mixture of cornstarch and water. Once it thickens, add it to the saucepan. Whisk occasionally and maintain the heat at a low to medium level until the sauce thickens.
While the sauce is thickening, preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Cut the chicken into 1-inch pieces and gently toss them in a bowl to coat with just enough sauce to cover all the pieces. Spread the chicken evenly across the prepared sheet pan, ensuring the pieces do not overlap. Roast for 20 minutes.
While the chicken is roasting, chop the broccoli, zucchini, and pineapple into pieces ranging from ½ to 1 inch in size. Thinly slice the jalapeno and remove the seeds (or keep some if you prefer a spicier dish; more seeds will make it hotter). Lightly coat the broccoli and zucchini with oil.
After the chicken has roasted for 20 minutes, carefully remove the sheet pan from the oven. Distribute the vegetables, pineapple, and jalapeno slices evenly across the pan, avoiding overlap. Return the pan to the oven for an additional 10 minutes.
Optional: After the 10 minutes have passed, broil on high for an additional minute to achieve a crispy effect.
Remove the sheet pan from the oven and generously coat everything with the prepared teriyaki sauce. Serve and savor!
Additional Notes:
You don’t have to use the exact same vegetables you can use these alternatives or whatever your family likes!
- Snap Peas/Snow Peas
- Green Beans
- Any Colour of Bell Peppers
- Bok Choy
- Mushrooms
- Water Chestnuts
- Not a vegetable but you can also add cashews, almonds or peanuts