The Recipe Critic · by Alyssa Rivers★ 4.3 (6)
Sheet Pan Teriyaki Chicken and Vegetables
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 91%
CARBS 24G30% OF CAL
3G FIBER9G OTHER12G TOTAL SUGAR
FAT 6G15% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan teriyaki chicken with broccoli, carrots, and peppers coated in a homemade sweet and savory sauce. A one-pan dinner that comes together in 40 minutes.
mainchicken🌡️ thermometer🍪 sheet pan🥄 saucepan🔥 ovendairy free
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoons sesame oil
- 3 cloves garlic, (minced)
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- ¼ cup water
- salt and black pepper, (to taste)
- 3 boneless skinless chicken breasts, (cut in half lengthwise (about 1 1/2 pounds))
- 2 cups broccoli florets
- 1 cup carrots (sliced)
- ½ red onion, (sliced)
- 1 bell pepper, (sliced)
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 91%
CARBS 24G30% OF CAL
3G FIBER9G OTHER12G TOTAL SUGAR
FAT 6G15% OF CAL
1G SAT5G UNSAT
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
- 20m
- Sodium
- 3943mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1118mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3943MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.