Teriyaki Chicken and Veggie Sheet Pan Dinner
Ingredients
The vegetables
-
2
small-medium
yellow or zucchini squash
-
1
each
red, orange or yellow bell pepper
-
½ to 1
medium
red onion
-
1
medium head
broccoli
The chicken
-
1 to 1½
pounds
boneless skinless chicken breasts
The sauce
-
1
tablespoon
olive oil
-
½
cup
pineapple juice
-
⅓
cup
soy sauce
-
1
tablespoon
molasses
-
1
tablespoon
brown sugar
-
1
tablespoon
rice vinegar
-
1 to 2
cloves
garlic
-
1 to 2
teaspoons
fresh ginger
Instructions
- Preheat the oven to 400°F.
- Spread the chopped vegetables and chicken strips on a large sheet pan.
- In a separate bowl, whisk together the olive oil, pineapple juice, soy sauce, molasses, brown sugar, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken and vegetables, tossing to coat evenly.
- Arrange the chicken and vegetables in a single layer on the pan.
- Bake for 12-15 minutes until the chicken is cooked through and vegetables are tender.
- Serve immediately over rice or quinoa.
Nutrition Facts (estimated)
Servings
6
Calories
231
Total fat
6g
Total carbohydrates
17g
Total protein
29g
Sodium
889mg
Cholesterol
73mg
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