Description
A quick, flavorful oven-baked dish with juicy chicken thighs, caramelized vegetables, and a glossy teriyaki glaze—all in one pan for effortless cleanup.
Ingredients
4 boneless, skinless chicken thighs
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 cup snap peas
3 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon olive oil
1 teaspoon sesame seeds (optional)
Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C)
Place broccoli, bell pepper, zucchini, and snap peas in a bowl
Toss with 1 tablespoon soy sauce, 1 teaspoon garlic, 1/2 teaspoon ginger, and olive oil
Spread vegetables on a baking sheet lined with parchment paper
Wrap chicken thighs in plastic, gently flatten to even thickness
Season chicken with salt and pepper
Place flattened chicken thighs on the baking sheet beside vegetables
In a separate bowl, mix remaining soy sauce, brown sugar, cornstarch, minced garlic, and grated ginger to create a teriyaki glaze
Drizzle glaze over chicken
Bake for 20 minutes
Remove sheet from oven, baste chicken and veggies with juices
Return to oven and bake 5-10 additional minutes until chicken is fully cooked and veggies are tender-crisp
Notes
Substitute chicken breasts for thighs if preferred
Add a splash of water or vegetable broth to glaze mix if it’s too thick
For extra sweetness, mix 1 teaspoon honey into the teriyaki glaze
Serve with steamed rice if desired
Storage: Refrigerate leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: chicken
- Method: Roasting
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 serving (1 chicken thigh and preferred veggies)
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg