Sheet Pan Teriyaki Chicken and Vegetables

80 min · Medium · Serves 4

550 kcal per serving · 44g protein

Chicken thighs, broccoli and sweet potato roasted on one sheet under a sticky homemade teriyaki glaze. Batch-friendly and nearly hands-off.

Ingredients

• 720 g Chicken thighs (boneless skinless)
• 8 g Garlic powder
• 360 g Broccoli florets
• 4 g White pepper
• 40 g Brown sugar
• 240 g Sweet potato
• 60 ml Soy sauce
• 600 g White rice (cooked)
• 1.6 tbsp Oil (vegetable or canola)
• 40 ml Vinegar
• 120 ml Water
• 3.2 tbsp Mirin
• 8 g Salt

Method

1. Preheat oven

   

   Preheat oven to 220°C.

2. Cook the rice

   Cook the rice per the pack.

3. Toss chicken thighs

   

   In a bowl, toss chicken thighs with 1 tbsp oil, 1 tbsp soy sauce, garlic powder, and white pepper.

4. Lay chicken on a foil-lined

   Lay chicken on a foil-lined sheet pan.

5. Bake

   

   Bake for 25 minutes.

6. Chop broccoli and sweet potatoes

   Meanwhile, chop broccoli and sweet potatoes.

7. Roast Veggies

   

   Add sweet potatoes to a tray with oil and salt, bake 10 mins. Then add broccoli and bake another 8-10 mins until tender.

8. Make Teriyaki Sauce

   

   In a saucepan, whisk soy sauce, mirin, water, vinegar, and brown sugar. Simmer 8-10 mins until thickened.

9. Slice cooked chicken

   Slice cooked chicken, return to pan. Drizzle most of the sauce over.

10. Broil

    

    Broil — cook under the oven's top grill — for 3-6 mins until nicely browned and caramelized.

11. Add 150g rice to each

    Add 150g rice to each of 4 containers.

12. Divide chicken and vegetables

    

    Divide chicken and vegetables evenly. Drizzle remaining sauce.

13. Store for later

    Stores up to 5 days.