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Sheet Pan Chicken Teriyaki with Broccoli: A Flavourful Feast from Unapologetic Eats

When it comes to weeknight dinners, simplicity is often the name of the game. In our fast-paced lives, we crave meals that don’t leave us chained to the kitchen but still deliver on flavour and nutrition. Enter the delightful Sheet Pan Chicken Teriyaki with Broccoli – a recipe that is not only easy to prepare but also boasts a vibrant medley of tastes and textures that will please the entire family. Here at Unapologetic Eats, we take pride in celebrating the joy of cooking with fresh ingredients and a dash of creativity.

The Appeal of Sheet Pan Meals

Sheet pan meals have surged in popularity for good reason. They offer a one-pan wonder where you can roast your protein and vegetables simultaneously, reducing both cooking and cleaning time. This particular dish combines succulent chicken with tender broccoli, all cloaked in a delightful teriyaki glaze that brings a hint of sweetness and an umami punch.

Ingredients You’ll Need

For this recipe, you’ll need the following ingredients:

• For the Chicken:

  • 4 chicken thighs or breasts, skinless and boneless
  • 1 cup teriyaki sauce (store-bought or homemade, if you’re feeling ambitious)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
  • Salt and pepper to taste
• For the Vegetables:
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 carrot, thinly sliced
  • 2 tablespoons sesame seeds (for garnish)
  • Spring onions, sliced (for garnish)

Method: Easy Prep and Cook

1. Prep the Chicken: Begin by preheating your oven to 220°C (fan oven 200°C). In a large bowl, combine the teriyaki sauce, olive oil, minced garlic, grated ginger, salt, and pepper. Add the chicken to the bowl, ensuring it is well-coated with the marinade. Let it sit for about 15-20 minutes, allowing the flavours to penetrate the meat.

2. Prepare the Vegetables: While the chicken marinates, wash and chop the broccoli, bell pepper, and carrot. Spread the vegetables across a large baking sheet lined with parchment paper, drizzling with a bit of olive oil and seasoning with salt and pepper.

3. Combine and Roast: Once your chicken has marinated, arrange it on the baking sheet alongside the vegetables. Spoon any remaining marinade over the chicken. Bake in the preheated oven for around 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

4. Garnish and Serve: Before serving, sprinkle the dish with sesame seeds and sliced spring onions for a lovely crunch and burst of colour. Pair this dish with steamed rice or quinoa to make it a complete meal.

The Final Touch

The outcome of this Sheet Pan Chicken Teriyaki is nothing short of spectacular. The chicken emerges beautifully glazed, juicy and tender, with a hint of caramelisation that elevates its flavour. Meanwhile, the broccoli and bell pepper retain their vibrant colour and a satisfying bite, perfectly complementing the sweet and savoury elements of the teriyaki sauce.

Conclusion: A Meal to Remember

This Sheet Pan Chicken Teriyaki with Broccoli is the perfect solution for those busy weeknights when you desire a home-cooked meal without the chaos. It’s packed with protein, vitamins, and a harmonious blend of flavours that will warm your heart and nourish your body.

At Unapologetic Eats, we believe that cooking should be an enjoyable and fulfilling experience, and this dish exemplifies that philosophy. So, gather your ingredients, preheat that oven, and treat yourself to a delicious meal that requires minimal fuss yet maximises satisfaction. Enjoy guilt-free indulgence and embrace the unapologetic joy of good food!