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