Description
A flavorful and easy Teriyaki Chicken Sheet Pan Meal featuring tender chicken breast and fresh vegetables cooked together on one pan, coated in a savory Buffalo Wild Wings Teriyaki sauce, perfect for a quick and healthy weeknight dinner.
Ingredients
Units
Scale
Chicken
- 2 lbs chicken breast, chopped into cubes
- Buffalo Wild Wings Teriyaki sauce, enough to coat chicken (about 2-3 tbsp)
- Salt, pepper, garlic powder (about 1 tbsp total combined)
- Smoked paprika (about 1 tbsp)
Vegetables
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 small head of broccoli, roughly chopped into decent sized pieces
- Salt, pepper, garlic powder (about 1 tbsp total combined)
- Smoked paprika (about 1 tbsp)
- 1-2 tbsp olive oil
Garnish
- 2 green onions, chopped
Instructions
- Prepare the vegetables: Chop the onions and bell peppers into uniform pieces and roughly chop the broccoli into decent sized florets to ensure even cooking.
- Prepare the chicken: Chop chicken breasts into bite-sized cubes, setting aside for seasoning.
- Season the vegetables: Place all the chopped vegetables into a large bowl. Drizzle with 1-2 tablespoons of olive oil and season with salt, pepper, garlic powder, and smoked paprika according to your taste (approximately 1 tbsp total seasoning split between veggies). Toss or stir well so veggies are evenly coated.
- Arrange vegetables on sheet pan: Spray a large sheet pan with cooking spray, then spread the seasoned vegetables on one side of the pan.
- Season and coat the chicken: In the same bowl, add the chicken cubes and season with salt, pepper, garlic powder, and smoked paprika (about 1 tbsp seasoning). Add enough Buffalo Wild Wings Teriyaki sauce to coat the chicken well and stir to combine.
- Add chicken to sheet pan: Place the sauced chicken cubes on the opposite side of the sheet pan from the vegetables.
- Bake: Preheat oven to 400°F (204°C). Bake the sheet pan meal for 20-25 minutes, or until chicken is fully cooked and vegetables are tender.
- Optional broil: Once baking is done, drain any excess liquid from the pan. If desired, broil for 2-3 minutes to caramelize and slightly crisp the chicken and vegetables.
- Combine and garnish: Stir chicken and veggies together on the sheet pan. Drizzle a little more Teriyaki sauce over the top if you like and sprinkle with chopped green onions for freshness and color.
- Serve: Serve the Teriyaki chicken and veggies on their own or over white rice or microwavable fried rice for a complete meal. Enjoy!
Notes
- Seasonings are approximate and can be adjusted to suit your taste preferences.
- Using a pre-made Teriyaki sauce like Buffalo Wild Wings makes preparation easier and adds authentic flavor.
- Broiling at the end is optional but adds a nice texture and slight caramelization.
- This recipe serves about 6 people.
- You can substitute vegetables with your favorites, such as snap peas, carrots, or mushrooms.
- Leftovers reheat well and can be enjoyed for lunch the next day.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg
