Who’s meal-prepping this weekend??
This recipe for one pan chicken teriyaki and veggies couldn’t be any more perfect! The chicken is so tender and the veggies are roasted to absolute perfection.
But the best part of this one pan chicken recipe?Everything cooks on the same pan for simplicity and easy clean up!
After a very busy week, and eating out at restaurants 3 nights in a row, I decided a healthy recipe might be in order this weekend.
You know, to balance things out a little.
I’m pretty sure this is going to be my new go-to recipe for busy weekdays, or meal prepping on the weekends.
So, I have a confession to make. This whole meal prep thing is kind of new to me (I know, I’m super late to the party) and I am obsessed.
For real guys, meal prepping makes life SO much easier. I don’t know about you, but sometimes lunchtime rolls around and I am looking through the fridge to try to scrounge together something that will sustain me until the end of my shift at work. Or worse yet, I find myself picking up take-out from somewhere unhealthy.
Not anymore! One Pan Chicken Teriyaki and Veggies to the rescue!
This one pan recipe is so simple to make and seriously yummy…trust me, you’ll want to make this at least once a week.
All you need are some fresh veggies cut into bite sized pieces. I like carrots, broccoli, red onion and bell peppers but feel free to mix-and-match with your favorites…
Some chicken breasts and teriyaki sauce…
This yummy chicken marinade is as easy as opening a bottle of teriyaki sauce, pouring it over chicken breasts and letting the chicken take a swim in the marinade for at least an hour…
And a sheet pan, some olive oil and salt and pepper…
Pour olive oil all over the veggies, season with salt and pepper to taste, and pour the veggies onto the sheet pan, then put the marinaded chicken in the center of the sheet pan and pop it into the oven until the chicken is fully cooked and the veggies are perfectly roasted…
Serve immediately over rice, with extra sauce drizzled over the chicken and veggies…because you can never have too much teriyaki sauce 😉
Or, divide the chicken and veggies into food storage containers and eat this yummy chicken and veggies throughout the week!
Either way, if you’re meal prepping this weekend, or you just feel like whipping up a super quick and healthy dinner recipe, I’ve got your back!
This healthy one pan chicken recipe features tender teriyaki chicken with flavorful roasted veggies and is perfect for meal prep or busy weekday meals!
Season chicken breasts with salt and pepper and pour half the bottle of teriyaki sauce over the chicken breasts (reserve the other half of teriyaki sauce for serving - see recipe note). Allow the chicken to marinade in the refrigerator for at least an hour.
Preheat oven to 400 degrees.
Cut vegetables into bite sized pieces, pour olive oil over vegetables, season with salt and pepper, and toss to combine.
Remove the chicken breasts from the marinade and place them into the center of a sheet pan, pour the vegetables around the chicken breasts
Bake chicken and vegetables for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees. (About 15 minutes into the baking process, toss the vegetables around a little to roast on all sides.)
Serve over rice with extra teriyaki sauce drizzled over the top.
To thicken the teriyaki sauce for serving: Pour the other half of the teriyaki sauce into a saucepan and heat on medium high heat until it comes to a light boil. In a small bowl, add 2 tbsp of cold water and 1 tbsp of corn starch, whisk until smooth. Reduce the heat to low and stir in the corn starch and water mixture until the sauce begins to thicken
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