Description
A simple, flavorful one-pan meal featuring tender chicken and roasted vegetables coated in a homemade teriyaki-style sauce.
Ingredients
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1 ½ pounds boneless, skinless chicken breasts, cut into chunks
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2 cups broccoli florets
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1 large red bell pepper, sliced
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1 large carrot, sliced
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1 medium zucchini, sliced
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2 tablespoons olive oil
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup low-sodium soy sauce
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⅓ cup honey
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2 tablespoons rice vinegar
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2 tablespoons brown sugar
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon cornstarch
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2 tablespoons water
Instructions
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Preheat oven to 425°F (220°C) and line a large sheet pan.
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In a saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Simmer gently.
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Mix cornstarch and water, then whisk into the sauce until slightly thickened. Remove from heat.
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Place chicken and vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper.
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Pour two-thirds of the sauce over the pan and toss to coat.
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Roast for 18–22 minutes, stirring halfway, until chicken is cooked through.
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Drizzle with remaining sauce and serve hot.
Notes
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Use a large sheet pan to avoid overcrowding.
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Leftovers keep well in the refrigerator for up to four days.
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Serve with rice, quinoa, or enjoy on its own for a lighter meal.
- Prep Time: 15 minutes
- Cook Time: 22 minutes