Just when I think I am going to stop with the sheet pan meals, I decide to make just one more.
I can't help it. I love them so much!
I mean, what is there not to love about them? Easy meals, with very little cleanup.
Sounds kinda perfect to me.
How about you?
With us getting ready to move in a couple of weeks, I am trying to pack up everything that is not essential.
Of course, to me all kitchen equipment is essential. But I have to be realistic.
Plus I want to be able to get as much packed as possible so we aren't down to the wire, packing up the whole house on moving day.
Have I mentioned that I hate moving?
Ya, it ranks right up there with visiting the dentist.
The other thing that is making me crazy about the move is, I am not sure how the light situation is in the new place. I love natural light for my photos.
I also am not sure how I am going to fit all of my
Most people go larger as they buy new homes.....I evidently like to challenge myself by going smaller.
I am not a fan of the tiny house movement, but if the houses get much smaller I will be living in one!
Oh well, I guess as long as I have an oven, and a baking sheet, we will be able to eat!!
Sheet Pan Teriyaki Chicken and Vegetables
Teriyaki chicken and veggies all cooked to perfection on one baking sheet. Who needs takeout when dinner is this easy?
- 1 cup teriyaki sauce (homemade or store bought)
- 6 chicken thighs
- 1 red bell pepper, sliced
- 3 heads of bok choy
- 3 carrots, sliced 1/4 inch thin
- Green onions and sesame seeds for garnish
- Preheat oven to 425 degrees F.
- Line a large sheet pan with parchment paper or foil.
- Season each side of the chicken with salt and pepper then glaze the chicken with teriyaki sauce on both sides. Reserve at least half of the sauce for later.
- Toss the vegetables with the olive oil, salt, and pepper.
- Scatter carrots around the chicken and bake for 20 minutes then remove the pan. Top chicken with additional sauce, turn the chicken over and sauce the other side.
- Nestle the bok choy, cut side down, in between the chicken thighs and scatter the bell pepper between the other veggies and chicken. chicken. Brush the vegetables with the teriyaki glaze and return to the oven to bake for another 15 minutes. Remove from the oven, turn the boy choy over, and brush with more teriyaki sauce. Cook for an additional 5 to 10 minutes or until the chicken is cooked registers 165 on an internal thermometer.
- Remove pan from oven.
- Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
Prep Time: 00 hrs. 10 mins.
Total time: 50 mins.
- Calories: 512
- Total carbs: 57
- Fat: 5
- Protein: 65
- Sodium: 1312
Tags: chicken, Asian, sheet pan, easy recipes, kid-friendly, vegetables,
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