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+ servings
overhead photo of teriyaki chicken and veggies on a sheet pan
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5 from 1 vote

Easy Sheet Tray Chicken Teriyaki Bowls

Tender chicken, crisp veggies, and homemade teriyaki sauce served over fluffy white rice, this recipe is sure to satisfy any craving. Plus, with everything cooked on a single sheet tray, clean-up is a breeze
Prep Time5 minutes
Cook Time6 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Author: Sara Ayesh

Equipment

  • 1 mixing bowl
  • 1 sheet tray

Ingredients

  • 1.5 lbs boneless skinless chicken thighs diced into 1 inch pieces
  • 2 cups broccolini chopped
  • 1 red bell pepper chopped
  • 2 cups teriyaki sauce homemade or use your favorite store bought!
  • 1.5 cups white rice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • sesame seeds
  • green onion

Instructions

  • Preheat the oven to 325 degrees.
  • Toss the broccolini, red pepper, and ¼ cup teriyaki sauce together.
  • In a separate bowl, season the chicken with salt and pepper, and ¼ cup teriyaki sauce. Toss.
  • Add the chicken to ½ of the sheet tray and the veggies to the other half and bake for 20-25 minutes.
  • While that cooks, prepare the white rice according to package instructions.
  • Halfway through cooking, remove the sheet tray, toss the veggies and chicken then pour the remaining sauce on top. Finish cooking.
  • When the chicken is cooked through, top with sesame seeds and green onion.