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Easy Sheet Pan Teriyaki Chicken and Rice Bowls

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A quick and easy sheet pan recipe featuring teriyaki chicken and roasted vegetables served over fluffy rice, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups broccoli florets (about 150 grams)
  • 1 cup sliced bell peppers (about 150 grams)
  • 1 cup shredded carrots (about 120 grams)
  • 1 cup long grain white rice (190 grams), cooked
  • 1/3 cup soy sauce (80 ml), low sodium preferred
  • 3 tablespoons honey (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil (5 ml)
  • 1 tablespoon cornstarch (8 grams)
  • 2 tablespoons cold water
  • Sesame seeds, for garnish (optional)
  • Green onions, thinly sliced for topping

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper or lightly grease it.
  2. Rinse 1 cup of long grain white rice under cold water until clear. Bring 2 cups water to a boil in a medium saucepan, add rice, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes.
  3. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Set aside 1/4 cup of this mixture for later.
  4. In a separate small bowl, mix cornstarch with cold water until smooth.
  5. Toss chicken pieces with the remaining teriyaki sauce in a large bowl. Let marinate for 10 minutes if possible.
  6. Spread marinated chicken evenly on one side of the sheet pan. Arrange broccoli florets, bell peppers, and shredded carrots evenly on the other side.
  7. Bake the sheet pan for 15 minutes.
  8. While baking, pour the reserved teriyaki sauce into a small saucepan and bring to a gentle boil over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy. Remove from heat.
  9. Remove the sheet pan from the oven and pour the thickened sauce evenly over the chicken and veggies. Return to the oven and bake for an additional 5-7 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender-crisp.
  10. Fluff the cooked rice with a fork and divide among bowls. Top with the teriyaki chicken and roasted veggies. Garnish with sesame seeds and sliced green onions.

Notes

Cut chicken into uniform pieces for even cooking. Thicken the teriyaki sauce separately to avoid watery glaze. Use fresh garlic and ginger for best flavor. You can substitute tamari for soy sauce to make it gluten-free and maple syrup for honey to make it vegan. Avoid overbaking veggies to keep them crisp-tender.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, quick dinner, easy recipe, chicken and rice, weeknight meal, one pan meal

Find it online: https://magnetmeal.com/easy-sheet-pan-teriyaki-chicken-and-rice-bowls-recipe-for-quick-dinners/