Teriyaki Chicken + Veggies Sheet Pan Dinner
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Mel's Kitchen Cafe · by Mel★ 4.8 (53)

Teriyaki Chicken + Veggies Sheet Pan Dinner

NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 50%
CARBS 18G34% OF CAL
3G FIBER4G OTHER10G TOTAL SUGAR
FAT 4G19% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan chicken and vegetables coated in a teriyaki glaze with pineapple. Quick one-pan meal with sweet and savory Asian-inspired flavors. Ready in just 35 minutes.

mainamericanchickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 small-medium yellow or zucchini squash ((about 340 g), ends trimmed and cut into 1-inch pieces)
  • 1 red (orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces)
  • 1/2 to 1 medium red onion (cut into 1-inch pieces)
  • 1 medium head of broccoli ((about 340 g), stem trimmed, and florets cut into 1-inch pieces or so)
  • 1 to 1 1/2 pounds boneless skinless chicken breasts (cut into about 1/2-inch strips)
  • 1 tablespoon olive oil
  • 1/2 cup pineapple juice
  • 1/3 cup soy sauce (I use low-sodium)
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar (can sub white vinegar)
  • 1 to 2 cloves garlic (finely minced or pressed through a garlic press)
  • 1 to 2 teaspoons finely minced fresh ginger or 1/4 teaspoon dried ginger
PREP
20M
SODIUM
595MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.