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Sheet Pan Teriyaki Chicken + Roast Broccoli
Homemade teriyaki chicken made UNBELIEVABLY easy! Everything bakes up in one sheet pan and you won't believe how flavorful the homemade sauce and roasted broccoli is!
Servings 6 servings
- 1/2 cup soy sauce
- 2 tablespoons white vinegar
- 1/4 cup water
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 lb broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- 1-1/2 lbs boneless skinless chicken breasts
- 2 tablespoons minced fresh parsley
- Hot rice for serving
Make the sauce: In a small skillet over medium-high heat, bring soy sauce, vinegar, water, sugar, ginger, and garlic to a simmer over medium-high heat. Gradually whisk in cornstarch/water mixture until smooth. Stir occasionally until sauce is thickened. Remove from heat and set aside to cool.
Toss broccoli with olive oil, garlic and salt and pepper to taste. Spread onto half of a large sheet pan. Arrange chicken on opposite side. Brush chicken with half of teriyaki sauce reserving other half.
Bake chicken at 375F 25-30 minutes or until chicken registers 165F and broccoli is tender. Garnish with parsley and serve over hot rice. Enjoy!