Description
This Teriyaki Chicken Sheet Pan Meal is a quick, flavorful, and balanced dinner option, combining tender chicken breasts and colorful vegetables like onions, bell peppers, and broccoli, all cooked together with a savory Buffalo Wild Wings Teriyaki sauce. Perfect for an easy weeknight meal, this recipe requires minimal prep and clean-up while delivering a satisfying Asian-inspired dish that can be served over rice for a complete meal.
Ingredients
Units
Scale
Protein
- 2 lbs chicken breast, chopped into cubes
Vegetables
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 small head of broccoli, chopped into decent-sized pieces
- 2 green onions, chopped
Seasonings & Sauces
- Salt, to taste (about 1 tbsp split between chicken and veggies)
- Pepper, to taste (about 1 tbsp split between chicken and veggies)
- Garlic powder, to taste (about 1 tbsp split between chicken and veggies)
- Smoked paprika, about 1 tbsp split between chicken and veggies
- 1-2 tbsp olive oil
- Buffalo Wild Wings Teriyaki sauce, enough to coat the chicken (approximately 1/4 cup)
Additional
- Cooking spray for the sheet pan
Instructions
- Prepare the Vegetables: Chop the onion and bell peppers into roughly uniform pieces. Roughly chop the broccoli into decent-sized florets to ensure even cooking.
- Prepare the Chicken: Chop the chicken breasts into bite-sized cubes for quick and even cooking.
- Season the Vegetables: In a large bowl, combine the chopped vegetables. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika to taste. Toss thoroughly until all vegetables are evenly coated.
- Arrange Vegetables on the Sheet Pan: Spray a large sheet pan with cooking spray. Spread the seasoned vegetables on one side of the pan in an even layer.
- Season and Sauce the Chicken: In the same bowl, add the chopped chicken and season with the same salt, pepper, garlic powder, and smoked paprika blend. Add enough Buffalo Wild Wings Teriyaki sauce to just coat the chicken evenly and toss well.
- Arrange Chicken on the Sheet Pan: Spread the coated chicken cubes on the other side of the sheet pan, separate from the vegetables.
- Bake: Bake the sheet pan meal in a preheated 400°F oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
- Optional Broil: Once baked, pour off any excess liquid from the pan. If desired, broil the sheet pan for a few minutes to caramelize and crisp the chicken and vegetables slightly.
- Combine and Garnish: Stir the chicken and vegetables together on the pan. Add additional Teriyaki sauce if desired and sprinkle with chopped green onions.
- Serve: Serve the Teriyaki Chicken Sheet Pan Meal as is or over white rice or microwavable fried rice for a complete meal. Enjoy warm.
Notes
- The seasoning measurements are flexible; about 1 tbsp each of salt, pepper, and garlic powder combined, plus 1 tbsp smoked paprika split between chicken and vegetables is suggested but can be adjusted to your taste.
- Broiling at the end is optional but adds a nice caramelized texture to the dish.
- You can substitute Buffalo Wild Wings Teriyaki sauce with any favorite store-bought or homemade Teriyaki sauce.
- For meal prep convenience, chop all ingredients ahead of time and store separately until ready to cook.
- This recipe works well with other vegetables such as snap peas, carrots, or mushrooms if preferred.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 90 mg
