Sheet Pan Teriyaki Chicken and Peppers
Try this simple sheet pan dinner! With chicken breast, teriyaki sauce, and colorful stoplight bell peppers, a flavorful dinner comes together fast and roasts in a sweet and savory teriyaki glaze.
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
Calories: 287kcalCarbohydrates: 17gProtein: 42gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 2959mgPotassium: 991mgFiber: 2gSugar: 12gVitamin A: 1212IUVitamin C: 120mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!