Sheet Pan Teriyaki Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boneless chicken thighs and vegetables roasted until tender, then glazed with teriyaki sauce under the broiler until sticky and caramelized. Served over rice with sesame seeds and green onions. A quick weeknight dinner with sweet and savory Asian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds boneless skinless chicken thighs
- 1 cup teriyaki sauce (divided)
- 4 cups broccoli florets
- 2 medium bell peppers (cut into chunks)
- 2 medium carrots (thinly sliced)
- 1 medium red onion (cut into wedges)
- 2 tablespoons vegetable oil
- ¼ teaspoon black pepper
- 3 cups cooked rice (warm)
- 2 tablespoons sesame seeds
- 2 green onions (sliced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 2937mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1273mg
- Calcium
- 130mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2937MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.