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An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside a blue cloth and small dishes of green onions, sesame seeds, a jar of teriyaki sauce and a plate of teriyaki chicken.

Sheet Pan Teriyaki Chicken Bowl with Roasted Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: serves 4
  • Category: Entrée Salads & Bowls Recipes, Main Dishes
  • Method: Oven, Baked & Broiled
  • Cuisine: Japanese-American, Asian-Inspired

Description

Skip the takeout and make these easy Sheet Pan Teriyaki Chicken Bowls with Roasted Veggies instead!

Quickly marinate chicken thighs in your favorite teriyaki sauce (store-bought or homemade!), then bake on a sheet pan until juicy with an irresistible caramelized char.

Serve with roasted carrots, bell peppers, and broccoli over rice for an easy, sticky-sweet teriyaki dinner at home, ready in 45 minutes or less!

Ingredients

Scale
  • nonstick cooking spray
  • 1 ½ pounds boneless, skinless chicken thighs or breasts (see Recipe Notes)
  • ¾ cup teriyaki sauce, store-bought or homemade, divided (see Recipe Notes)
  • 1 small head broccoli, cut into bite-sized florets (approx. 3 cups)
  • 1 large carrot, peeled as desired and sliced into thin matchsticks
  • 1 large red bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon shoyu (can substitute low-sodium soy sauce or tamari)
  • 1 teaspoon garlic powder
  • ¼ teaspoon white pepper
  • kosher salt, to season
  • 2 green onions, thinly sliced
  • for serving, as desired: cooked rice, sautéed spinach or bok choy, toasted sesame seeds, etc.

Instructions

  1. Prep: Preheat the oven to 400 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line two rimmed baking sheets with foil for easy clean up. Spritz with nonstick cooking spray and set aside.
  2. Season the chicken thighs: Meanwhile, as the oven preheats, prepare the chicken and vegetables. To a large bowl, add the chicken thighs and ½ cup of teriyaki sauce. Mix to coat the chicken in the teriyaki sauce well. Set aside to quickly marinate, about 10 minutes. Once marinated, transfer to one of the prepared baking sheets. For prettiest results, place the de-boned side of the chicken thighs facing up. Pour any remaining teriyaki sauce from the bowl over the chicken.An overhead shot of chicken thighs marinating in teriyaki sauce in a large glass bowl atop a white marbled surface.
  3. Season the vegetables: Place the broccoli, bell pepper, carrot, and onion on the second prepared baking sheet. Drizzle toasted sesame oil and shoyu over top, then season with garlic powder, white pepper, and ½ teaspoon kosher salt. Mix to combine well, then arrange the vegetables in a single layer across the baking sheet.An overhead shot of sliced onions, carrots, bell peppers and broccoli on a foil-lined sheet pan atop a white marbled surface.
  4. Roast the teriyaki chicken and vegetables: Once the oven is preheated, transfer the chicken and vegetable sheet pans to the center rack of the oven. Bake for 15 minutes.
  5. Finish the under the broiler: Remove the teriyaki chicken sheet pan from the oven and preheat the broiler to its highest setting (leave the vegetable sheet pan on the center rack so the veggies stay warm). Flip the chicken thighs over, spooning any sauce from the bottom of the pan over top. Return to the oven, placing it on the top rack directly under the broiler. Broil 4-5 minutes, rotating the teriyaki chicken sheet pan halfway through, until the chicken is golden, caramelized, and cooked through.An overhead shot of roasted vegetables and teriyaki chicken thighs on separate foil-lined baking sheets atop a white marbled surface.
  6. Serve: Sprinkle green onions over the teriyaki chicken and serves desired. At my house, we build teriyaki chicken bowls with light and sticky Calrose rice, roasted vegetables, and sliced teriyaki chicken. If you’d like extra veggies, a quickly sautéed green like spinach or bok choy is a great add-in. Enjoy!An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside a blue cloth and small dishes of green onions, sesame seeds, a jar of teriyaki sauce and a plate of teriyaki chicken.

Equipment

Notes

Jess’ Tips and Tricks:

  • Chicken thighs vs chicken breasts: I prefer using chicken thighs when I make teriyaki chicken, since they’re super flavorful and stay really juicy through baking and broiling, but you can swap them out with breasts if you prefer. If so, be sure to pound the chicken breasts out flat or butterfly them (slice in half lengthwise) to ensure they roast up evenly. Adjust cook times as needed to ensure the chicken is cooked through and skip broiling (Step 5) to avoid drying the leaner breast meat out.
  • Best teriyaki sauce to use: All teriyaki sauce is not created equally! Many bottled versions are thickened with gums and starches, so they don’t bake up nicely. For best results, I suggest using my Mom’s Homemade Teriyaki Sauce recipe—you can whip up a batch in less than 15 minutes using pantry staple ingredients you likely already have in your kitchen. (If so, be sure to skip the cornstarch slurry step, or prepare a double batch to use half for marinating/baking and thicken the remaining half for serving.) If you prefer to use a store-bought teriyaki sauce, look for a high-quality bottled sauce with a nice, drizzly consistency—my preferred brand is Bachan’s; they’re Japanese-American owned and their signature family recipe has beautifully balanced flavor.
  • 10-Minute Meal Prep: These teriyaki chicken bowls come together pretty quickly, but a little meal prep makes them come together even faster on a busy weeknight. Get all the chopping out of the way ahead of time and all you have to do at dinnertime is preheat the oven and season the veggies at dinnertime—easy!
    • Veggie prep: Chop 1 small head of broccoli into bite-sized florets, slice 1 large carrot into matchsticks, and thinly slice 1 bell pepper and 1 onion. Store in an airtight container in the fridge for up to 5 days.

Storage and Reheating: Store leftover teriyaki chicken, vegetables, and other bowl fixings in individual airtight containers in the refrigerator. Everything will keep for up to 3-4 days. Easily build a bowl with the leftovers and reheat in the microwave until warmed through.

Find it online: https://playswellwithbutter.com/teriyaki-chicken-bowl/