Teriyaki Chicken + Veggies Sheet Pan Dinner

Teriyaki Chicken + Veggies Sheet Pan Dinner is a chicken recipe built around small-medium yellow or zucchini squash, red and to 1 medium red onion. Plan on 6 servings and about 35 minutes.

• Yield 6 servings
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

• 2 small-medium yellow or zucchini squash ((about 340 g), ends trimmed and cut into 1-inch pieces)
• 1 red (orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces)
• 1/2 to 1 medium red onion (cut into 1-inch pieces)
• 1 medium head of broccoli ((about 340 g), stem trimmed, and florets cut into 1-inch pieces or so)
• 1 to 1 1/2 pounds boneless skinless chicken breasts (cut into about 1/2-inch strips)
• 1 tablespoon olive oil
• 1/2 cup pineapple juice
• 1/3 cup soy sauce (I use low-sodium)
• 1 tablespoon molasses
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar (can sub white vinegar)
• 1 to 2 cloves garlic (finely minced or pressed through a garlic press)
• 1 to 2 teaspoons finely minced fresh ginger or 1/4 teaspoon dried ginger

Instructions

1. Preheat the oven to 400 degrees F.
2. Place the chopped veggies and chicken strips evenly across the bottom of a large sheet pan (about 11X18-inches or so).
3. In a small bowl or liquid measuring cup, whisk together the olive oil, pineapple juice, soy sauce, molasses, brown sugar, vinegar, garlic and ginger (see note about doubling the sauce). Pour the mixture over the chicken and veggies.
4. Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
5. Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through, increase time as needed. Season to taste with salt and pepper, if needed!
6. Serve immediately over hot, cooked rice or quinoa (or on it's own!).

Give it a minute off the heat, then serve it while it is still hot.