Servings: 4
Calories: 325kcal
Equipment
- Sheet pan
- spatula, etc.
Ingredients
- 0.5 lb. of tender young asparagus spears trimmed and cut into 2-inch pieces
- 6 tricolor mini peppers 5 oz., with stems removed and halved lengthwise to unveil a burst of color
- 0.5 lb. of vibrant farm-fresh broccoli, delicately cut into small, delectable florets
- 1/2 of a large crimson red onion, artfully cut into bite-size chunks
- 3/4 cup of teriyaki sauce a harmonious blend of savory and sweet notes
- 4 succulent boneless skinless chicken thighs (1 lb. total), ready to soak in the flavorful goodness
- 4 scallions each halved lengthwise and then crosswise into 1-inch pieces for a dynamic touch
- 1/2 teaspoon of freshly grated lime zest from 1/2 lime, adding a zesty kick
- Sesame seeds and delicate cilantro leaves graciously bestowed for an exquisite garnish
Instructions
- Preheat your oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing.
- In a bowl, combine the boneless, skinless chicken thighs with the teriyaki sauce and freshly grated lime zest. Allow the chicken to marinate for at least 15-20 minutes.
- While the chicken is marinating, prepare the vegetables. Trim the asparagus, cut the broccoli into florets, halve the mini peppers lengthwise, and cut the red onion and scallions as instructed.
- Place the marinated chicken thighs on the prepared sheet pan. Arrange the trimmed asparagus, broccoli florets, mini peppers, red onion chunks, and scallions around the chicken.
- Bake the sheet pan in the preheated oven for approximately 20-25 minutes or until the chicken is cooked through and the vegetables are tender, with a slightly caramelized edge.
- Once out of the oven, sprinkle sesame seeds and delicate cilantro leaves over the entire sheet pan for a visually appealing garnish.
- Serve the Sheet Pan Teriyaki Chicken and Vegetables over rice or your preferred grain. Drizzle any remaining teriyaki sauce from the pan over the dish if desired.
Notes
- Marinate the chicken in the teriyaki sauce for at least an hour before baking for an extra flavorful dish.
- To make the dish spicier, add some red pepper flakes to the marinade.
- Add some sliced pineapple for an extra sweet and tropical flavor.
- If you don't have a sheet pan, you can also bake the dish in a 9x13 inch baking dish.
- If the vegetables are not cooked through after 25 minutes, cover the dish with foil and continue baking for another 5-10 minutes.
Nutrition
Calories: 325kcal
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