Sheet Pan Teriyaki Chicken and Veggies

 From: Play Party Plan

Chicken Marinade

• 1/4 cup coconut aminos or soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp water
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 2 Tbsp honey (optional, for sweeter chicken)
• 1 Tbsp sesame oil (optional)

Teriyaki Glaze

• 1/3 cup rice vinegar
• 1/3 cup water
• 1/4 cup brown sugar
• 1/4 cup coconut oil
• 1/4 cup coconut aminos or soy sauce
• 1 Tbsp flour
• 2 tsp garlic powder
• 1 1/2 tsp ginger powder
• 2 tsp toasted sesame seeds

Chicken & Veggies

• 1 lb diced chicken breast
• 1 head broccoli, chopped into florets
• 3 medium carrots, peeled and cut into 1/2-inch half moons
• 2 medium zucchini, cut into 1/2-inch chunks
• 1 Tbsp avocado oil
• 1/2 tsp salt

Instructions

1. Marinate the Chicken

Combine all marinade ingredients in a gallon-size zip-top bag.

Add the diced chicken, seal the bag, and mix everything together.

Marinate for at least 30 minutes, preferably overnight.

When you're ready to cook, take the chicken out of the refrigerator and let it begin coming toward room temperature while you prep everything else.

2. Prepare the Chicken & Veggies

Preheat oven to 400°F.

Cut the vegetables into roughly equal-sized pieces so they cook evenly.

Toss the vegetables with 1 Tbsp avocado oil and 1/2 tsp salt.

Spread the chicken and vegetables evenly over 1–2 parchment-lined sheet pans.

Roast for 12 minutes, or until the vegetables are tender and the chicken is cooked through.

While everything is roasting, make the teriyaki glaze.

3. Make the Teriyaki Glaze

Combine all glaze ingredients in a medium saucepan.

Cook over medium heat, stirring often, until the mixture comes to a boil.

Reduce the heat and simmer for about 8 minutes, or until the glaze becomes glossy and thicker.

4. Glaze & Finish

After the chicken and vegetables have roasted for 12 minutes, remove the pans from the oven.

Switch the oven to BROIL.

Brush the teriyaki glaze over all of the chicken and vegetables.

Place the sheet pans on the bottom oven rack so the parchment and glaze don't burn.

Broil for 3 minutes.

Remove from the oven and serve as-is or over rice or noodles.

Verdict:

Thumbs up! Super easy, versatile, and the whole family likes it! I like that you can choose whatever veggies you want for it, so we could change it up every time we make it.