This Sheet Pan Honey Teriyaki Chicken dinner with veggies is so easy to prepare, and it’s done in only 30 minutes! You’ll love the easy clean-up, too!
I really hope you’re not tired of my sheet pan meals, because I have an awesome one for you today. If you like Asian flavors, I think you’ll love this easy honey teriyaki chicken sheet pan dinner with carrots, cauliflower and broccoli. Everything cooks together in just one baking sheet, and when you’re done, just throw out the foil, and wipe off the pan. It doesn’t get much easier than this!
Not only is this chicken dinner incredibly easy to make, but it’s also relatively low carb and a nice change from some of the heavier pasta dishes my family loves.
My family loves teriyaki chicken, but I don’t like when the chicken is drenched in heavy sauce. So for this one pan chicken teriyaki, I just spooned a combination of teriyaki sauce and honey over the chicken, and that was more than enough for this one pan wonder, as the Hubs calls these dinners.
You can use your favorite brand of teriyaki sauce here. I used low-sodium Soy Vay, but any sauce should work.
I also place some extra teriyaki sauce on the table, just in case someone wants a little extra. But since there’s plenty of sauce in the pan, it’s really not necessary.
Actually, the kids like to dip the chicken and veggies into the pan juices even though I set out a spoon for this. And even though I’m usually big on manners, I let it go. I’m just happy they like the dinner and don’t complain!
How to Make Sheet Pan Honey Teriyaki Chicken
Sheet Pan Honey Teriyaki Chicken
- 2 tablespoons olive oil
- 3 chicken breasts, sliced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 3 tablespoons low-sodium teriyaki sauce
- 3 tablespoons honey
- 2 cups cauliflower, washed and trimmed
- 2 cups broccoli florets, washed and trimmed
- 2 1/2 cups baby carrots, rinsed
- Preheat oven to 425 degrees
- Line a baking sheet with heavy-duty aluminum foil, and pour olive oil on foil
- Place chicken, cauliflower and carrots on pan, and toss with olive oil
- Season with sea salt, pepper, onions and garlic
- Brush with honey and teriyaki sauce
- Bake for 25 minutes, then add broccoli
- Bake for another 5 minutes, or until chicken is at least 165 degrees, according to thermometer and veggies are tender
I’ve made this sheet pan honey teriyaki chicken dinner three times already, and it’s definitely a family favorite. Even the picky eaters like this one!
Happy Cooking, friends!