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This is a simple but hearty sheet pan dinner that uses “stoplight” bell peppers, chicken breast, and a sweet, savory teriyaki sauce glaze (Kinder’s and Kikkoman make good ones) that you can buy at the store. It comes together in a snap. Add a pot of warm rice on the side for a complete meal.
Don’t feel like going to the store? Check out this simple vinegar-based adobo sauce recipe (Philippines style) that makes a great marinade and cooking sauce.
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Sheet Pan Teriyaki Chicken and Peppers
Equipment
Ingredients
- 1 ½ lb chicken breast cut into strips
- 1 red bell pepper deseeded and sliced thin
- 1 yellow bell pepper deseeded and sliced thin
- 1 green bell pepper deseeded and sliced thin
- 1 c teriyaki sauce
- 2 green onions diced
- ½ T sesame seeds
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Slice chicken and peppers into strips (see photos) and dice the green onion small.
- Add chicken and peppers to a large bowl. Pour in teriyaki sauce and stir until thoroughly coated.
- Cover and refrigerate for 30 minutes for more intense flavor. One hour is even better.
- Use a fork or tongs to distribute chicken and peppers in one layer on the baking sheet. Leave room between to avoid steaming the food.
- Bake 25–35 minutes, until chicken is cooked through and peppers are tender.
- Top with diced green onion and sesame seeds. Spoon pan juices over each plate of food. Serve hot with cooked rice, if desired.
Nutrition
The bottom line
This sheet pan teriyaki chicken and peppers recipe is a weeknight dinner made easy. Want even more one-pan dinner ideas? Here are just a few more I’d like for you to try next:
