Teriyaki Chicken Sheet Pan Dinner
Family Favorite Teriyaki Chicken Sheet Pan Dinner with juicy chicken, colorful peppers, and a sweet savory glaze. A quick, an easy weeknight meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 1x
- Category: dinner
- Method: Oven cook and baking
Ingredients
Units
Scale
- 680 grams (1 1/2 lb) Chicken breasts (cut into strips)
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 cup of teriyaki sauce
- 3-4 Tablespoons of olive oil
- 3/4 teaspoon of garlic powder
- 1/2 teaspoon of ginger powder
- 1 green onion, sliced into small pieces
- sesame seeds (optional)
- Cooked Rice (optional)
Instructions
- Preheat the oven to 200 deg. C (400 deg. F)
- Cut the peppers into strips and dice the onion. Cut the chicken into strips.
- Mic the teriyaki sauce, with the ginger and garlic powder and the olive oil. It will coat the chicken better and not let it burn to the pan or parchment paper. The ginger and garlic will bring out the flavors of sweet and savory to this meal.
- Add the chicken and peppers to a bowl and pour in the teriyaki sauce mix. Cover and chill for 30 minutes for a bolder flavor. (optional to keep some sauce to place over the dish when serving)
- Oil the baking sheet pan, or line a baking sheet with parchment paper. Arrange the chicken and peppers in an even layer. Bake for 25-35 minutes.
- Remove from the oven, and top with green onions and sesame seeds. Serve over rice or noodles, and even mash potato for a simple and quick meal.