This easy Sheet Pan Teriyaki Chicken and Vegetables is perfect for busy weeknights. A complete meal all in one, and clean up is a breeze!
This sheet pan recipe was developed by me for Safeway whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
Hey hey everyone! How’s Fall treating you so far? Usually about this time, I’m switching out the shorts and flip flops for capris and socks…oh wait, no I’m not. It’s California. October is always warm. Still in the 80’s here! But with sports, Halloween, and the big holidays coming, I’m creating one pan and sheet pan meals for time and easy clean up!
Last week I got to enjoy another farm tour thanks to Safeway, this time to Earthbound Farm. And as per usual, it did not disappoint. Goodness, these farmers are so gracious and work so hard. I used to dismiss the farms off to the left or right while driving down the highway, but I appreciate them so much now. There are people who care for that land; live on that land. And they are the ones who provide all that amazing produce in the grocery stores.
Earthbound Farm got its humble start over 30 years ago, growing produce organically, which at the time was viewed as inferior quality. Fast forward to today, and they are seen as visionaries. Earthbound Farm changed the produce game and started a packaged salad revolution. In 1986 they were the first company to successfully launch and market pre-washed packaged salad for retail sale – and I buy it often!
Watching how their leafy greens are grown and harvested was fascinating, of course. They also harvest broccoli, which you know I absolutely love.
Lunch was served at their adorable Earthbound Farm Stand in Carmel, CA, where you can pick pumpkins, visit their amazing garden, and get something to eat in the cafe.
We were treated to a feast with Foster Farms all-natural chicken and La Tourangelle delicious artisan oils. Every bite was crazy wonderful. I couldn’t wait to get home and put all the products to use in my own kitchen.
Anytime I can incorporate the protein and vegetables together is a major win. Sheet pan recipes are perfect for that. I adore this one – chicken and vegetables coated in a Teriyaki sauce and roasted at the same time, so you have a complete dinner, without having to make a separate side. And super easy clean-up! You can enjoy this on its own, or with a fresh side salad or rice.
For more recipe inspiration, be sure to check out Earthbound Farm, Foster Farms, and La Tourangelle. And make your way over to Safeway online to get $20 off + FREE delivery, with your first online order when you spend $75 or more – enter promo code SAVE20. Valid before 12/31/18.
Other Sheet Pan Meals you might enjoy!
Sheet Pan Cod – Belly Full
Sheet Pan Pancakes – Belly Full
Sheet Pan Chicken Fried Rice – The Food Charlatan
Mediterranean Sheet Pan Salmon – View From Great Island
This easy Sheet Pan Teriyaki Chicken and Vegetables is perfect for busy weeknights. A complete meal all in one. And clean up is a breeze!
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil (I used La Tourangelle)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- pinch red pepper flakes
- 1 1/2 pounds boneless , skinless chicken breasts, cut up into 1-inch pieces (I used Foster Farms)
- 1 head broccoli, cut into florets (4 cups) (I used Earthbound Farm)
- 6 ounces baby carrots , halved lengthwise
- 1 medium sweet onion, cut into 1-inch pieces
- cooked rice or side salad, for serving, optional
Preheat the oven to 400 degrees F. Generously coat 2 large baking sheets with nonstick cooking spray.
In a large bowl, whisk together the soy sauce, brown sugar, vegetable oil, sesame oil, salt, pepper, garlic powder, and red pepper flakes.
Add in the chicken, broccoli, carrots, and onion. Toss to thoroughly coat everything.
Place the chicken pieces on one baking sheet, spreading them apart so they don’t touch. Scatter the vegetables in a single layer on the other baking sheet.
Place in the oven and roast for about 20-25 minutes, rotating sheets halfway, until the chicken is cooked through (and has an internal temperature of 165 degrees F.) and vegetables are tender.
A few minutes before its done, change the heat to broil and place under the broiler for 2-3 minutes to get a nice char (watching carefully so nothing burns.)
Serve on its own or over cooked white rice or a side salad, with an extra drizzle of soy sauce, sesame oil, and a sprinkle of sesame seeds.