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- 1.5 lbs boneless, skinless chicken thighs - 2 cups fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 medium carrot, cut into thin rounds - 1/4 cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - 1 tablespoon cornstarch - 2 tablespoons cold water - 1 tablespoon sesame seeds (for garnish, optional) - Chopped green onions (for garnish) - Salt and freshly ground black pepper, to taste To create a vibrant dish, start with high-quality chicken thighs. They keep moisture better than chicken breasts. Fresh broccoli florets add crunch and color. The red bell pepper brings sweetness, while the carrot adds a bit of earthiness. For the sauce, I use low sodium soy sauce to control salt levels. Honey adds a sweet balance. Sesame oil enhances the flavor while garlic and ginger provide warmth. Cornstarch thickens the sauce, making it cling to the chicken and veggies. Finally, garnishes like sesame seeds and green onions brighten the dish. Use salt and pepper for seasoning. This combination makes every bite delicious! 1. Preheat the Oven: First, set your oven to 400°F (200°C). This high heat gives the chicken a nice sear. Line a large baking sheet with parchment paper. This makes cleanup easy and prevents sticking. 2. Make the Teriyaki Sauce: In a medium bowl, mix together the soy sauce, honey, sesame oil, minced garlic, grated ginger, cornstarch, and cold water. Whisk until smooth and the cornstarch blends well. This sauce adds a sweet and savory flavor to your dish. 1. Prepare the Chicken: Take 1.5 lbs of boneless, skinless chicken thighs. Place them in a single layer on the prepared baking sheet. Lightly season each side with salt and black pepper. Pour half of the teriyaki sauce over the chicken. Make sure each piece is coated well. 2. Add and Toss the Vegetables: Grab 2 cups of fresh broccoli florets, 1 sliced red bell pepper, and 1 medium carrot cut into thin rounds. Scatter these colorful veggies around the chicken. Drizzle the rest of the teriyaki sauce over the vegetables. Use your hands to toss everything gently. This ensures the veggies soak up that tasty sauce. 1. Bake the Dish: Place the baking sheet in the oven. Bake for 25-30 minutes. The chicken is done when its internal temperature hits 165°F. The vegetables should be tender yet bright. 2. Optional Broiling Step: For an extra touch, turn on the broiler for 2-3 minutes. Keep an eye on it to avoid burning. This step gives your dish a beautiful, caramelized look. After baking, let the dish rest for a few minutes. This allows the juices in the chicken to spread out. Enjoy your meal! To ensure even cooking, spread the chicken and veggies in a single layer. This helps them cook at the same rate. I like to flip the chicken halfway through baking. It makes sure every side gets that delicious flavor. Juiciness is key. Let the chicken rest for a few minutes after baking. This helps the juices stay inside, making each bite tender and moist. Want to change up the teriyaki sauce? You can! Try using maple syrup instead of honey. It gives a different sweetness. You can also add crushed red pepper for heat. If you like a fruity twist, mix in pineapple juice. It adds a nice zing to the dish! For a beautiful dish, serve directly from the baking sheet. It looks rustic and inviting. If you want a fancier look, plate the chicken and veggies separately. Drizzle the remaining sauce over each plate. It makes everything pop! This meal pairs well with steamed rice or quinoa for a complete dinner. {{image_4}} You can switch out chicken thighs for chicken breast. Chicken breast is leaner and cooks faster. If you want a plant-based option, try using tofu. Firm tofu absorbs flavors well and adds protein. You could also use tempeh or seitan. Both are great meat alternatives for this dish. Feel free to use seasonal or frozen vegetables. Green beans, snap peas, or zucchini work well here. They add color and crunch to your meal. You can also mix in carrots or bell peppers for more nutrition. The more colors on your plate, the better! Want to change up the flavors? Try adding spices like red pepper flakes for heat. You can also mix in sesame seeds or crushed peanuts for crunch. Fresh herbs like cilantro or mint can add a bright touch. These small changes make a big impact on taste! To keep your leftovers fresh, store them in airtight containers. This method helps prevent moisture loss. I recommend using glass containers or BPA-free plastic. These options are safe and durable. Make sure to cool the dish to room temperature before sealing. Leftovers can last up to four days in the fridge. Always label your containers with the date. This will help you track freshness. To freeze your teriyaki chicken and broccoli, let it cool completely first. Then, place individual servings in freezer-safe bags or containers. Be sure to squeeze out excess air to prevent freezer burn. This meal can be frozen for up to three months. When you’re ready to eat, simply move it to the fridge overnight. This defrosts the meal safely. For faster thawing, run the sealed bag under cold water. To reheat, the oven is your best friend. Preheat it to 350°F (175°C) and place the dish in a baking dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes until warm. If you prefer the microwave, use a microwave-safe dish. Heat in short bursts, stirring in between. This helps keep the chicken juicy. To avoid mushy vegetables, add them later in the reheating process. Enjoy your delicious meal again! You can use tamari for a gluten-free option. Tamari has a similar taste to soy sauce. Coconut aminos is another choice. It has a sweet flavor and is gluten-free. These alternatives work well in this recipe. Check the chicken's internal temperature. It should reach 165°F (75°C). The meat will appear white, not pink. Juices should run clear. If you cut into it, the meat should be firm and moist. Yes, you can prepare it in advance. Marinate the chicken and veggies in the teriyaki sauce. Store them in the fridge for up to 24 hours. When ready, bake them as directed. This saves time on busy nights. This blog post covers a tasty teriyaki chicken recipe. You learned about the key ingredients, easy cooking steps, and helpful tips. Plus, we explored tasty variations and smart storage methods. In closing, this dish is not only simple but also customizable. Enjoy experimenting with your favorite vegetables and proteins. With practice, you can make a meal everyone will love.

Sheet Pan Teriyaki Chicken & Broccoli

Discover how to make an easy and delicious Sheet Pan Teriyaki Chicken & Broccoli Delight that your family will love! This recipe combines juicy chicken thighs with fresh broccoli, bell peppers, and carrots, all coated in a homemade teriyaki sauce. Perfect for busy weeknights, it’s nutritious and full of flavor. Click through to explore this simple recipe and treat your taste buds tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

2 cups fresh broccoli florets

1 red bell pepper, thinly sliced

1 medium carrot, cut into thin rounds

1/4 cup low sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons cold water

1 tablespoon sesame seeds (for garnish, optional)

Chopped green onions (for garnish)

Salt and freshly ground black pepper, to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easy cleanup later on.

    Make the Teriyaki Sauce: In a medium bowl, combine the soy sauce, honey, sesame oil, minced garlic, grated ginger, cornstarch, and cold water. Whisk together until all ingredients are thoroughly mixed and the cornstarch is fully dissolved, creating a smooth teriyaki sauce.

      Prepare the Chicken: Arrange the chicken thighs in a single layer on the prepared baking sheet. Season both sides lightly with salt and freshly ground black pepper. Pour half of the prepared teriyaki sauce over the chicken, ensuring each piece is well-coated.

        Add the Vegetables: Scatter the broccoli florets, sliced red bell pepper, and rounds of carrot around the chicken on the baking sheet. Drizzle the remaining teriyaki sauce over the vegetables, then use your hands to toss them gently, ensuring they are evenly coated with the flavorful sauce.

          Spread Evenly: Spread the chicken and vegetables out into a single, even layer on the baking sheet to promote even cooking.

            Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F and the vegetables are tender but still vibrant in color.

              Broil (Optional): For a beautifully caramelized finish, turn on the broiler and broil the dish for an additional 2-3 minutes, keeping a close watch to prevent burning.

                Rest & Serve: Remove from the oven and allow the sheet pan to rest for a few minutes. This helps the juices redistribute within the chicken.

                  Garnish: Just before serving, sprinkle sesame seeds and chopped green onions over the dish for a fresh and colorful garnish.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the baking sheet for a rustic look, or plate the chicken and vegetables individually, ensuring each plate includes a generous drizzle of the remaining pan sauce for an extra flavor boost.