Hello, easy weeknight dinner! This is one that is healthy and flavorful – and you just need one pan. I love whipping out this recipe for a crazy weeknight when I don’t necessarily have a ton of time or energy to put into a meal, but I still want it to be nourishing and healthy for my family. We love to serve these chicken & veggies over sushi or jasmine rice, or even Thai noodles. It’s a great recipe for weekly meal prep, too.
One Pan Chicken Teriyaki Bowls
Servings 6
Ingredients
- 4 cups chicken breasts or thighs cubed
- 2 bell peppers chopped
- 1 medium yellow onion chopped
- 2 cups broccoli chopped
- 2 cups carrots chopped or shredded
- sesame seeds for garnish
- green onion for garnish
- salt & pepper to taste
TERIYAKI SAUCE
- ½ cup low sodium soy sauce
- ½ cup water
- 1 tbsp cornstarch
- 2 tbsp honey or agave
- 1 tbsp fresh grated ginger
- 4 garlic cloves minced
Instructions
- Preheat oven to 375 degrees.
- Over medium heat, combine all sauce ingredients in a saucepan and whisk to combine, until bubbly.
- Add all chopped veggies & cubed chicken to sheet pan. Drizzle about 3/4 of the sauce onto veggies and chicken and toss to coat evenly. Season with salt and pepper.
- Bake in the oven at 375 for 25-30 minutes.
- One chicken is fully cooked through & veggies are tender, take out and drizzle the remaining sauce & top with sesame seed and chopped green onion.
- Serve over rice or noodles & enjoy!
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I share easy, balanced recipes to help you fuel your family and simplify mealtime. I hope you find something delicious to make and enjoy together!
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