A vibrant and flavorful one-pan meal featuring tender chicken and crisp broccoli coated in a savory homemade or store-bought teriyaki sauce, roasted to perfection. Perfect for a quick weeknight dinner with minimal cleanup and maximum taste.
Easy Sheet Pan Dinners
A vibrant and flavorful one-pan meal featuring tender chicken and crisp broccoli coated in a savory homemade or store-bought teriyaki sauce, roasted to perfection. Perfect for a quick weeknight dinner with minimal cleanup and maximum taste.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 1 lb broccoli florets fresh or frozen
- 0.5 cup teriyaki sauce homemade or store-bought
- 2 tbsp sesame oil
- 1 tbsp soy sauce low sodium
- 1 tsp garlic powder
- 0.5 tsp ginger ground
- 0.25 tsp black pepper
- 2 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- 1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- 2. In a large bowl, combine the chicken pieces and broccoli florets.
- 3. In a separate small bowl, whisk together the teriyaki sauce, sesame oil, soy sauce, garlic powder, ground ginger, and black pepper.
- 4. Pour half of the sauce mixture over the chicken and broccoli. Toss well to ensure everything is evenly coated.
- 5. Spread the chicken and broccoli in a single layer on the prepared sheet pan.
- 6. Roast for 15 minutes. Remove the pan from the oven, stir the contents, and pour the remaining sauce over. Continue roasting for another 10-15 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and broccoli is tender-crisp.
- 7. Garnish with sesame seeds and sliced green onions before serving. Serve hot immediately.
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce. Serve this delicious meal with steamed white rice or quinoa. Leftovers store well and are excellent for meal prep. Feel free to add other quick-cooking vegetables like sliced bell peppers or snap peas during the last 10-15 minutes of roasting.
