Sheet Pan Baked Teriyaki Chicken with Broccoli

Enjoy a delicious and easy meal with this sheet pan baked teriyaki chicken and broccoli. It's both savory and satisfying.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 pound boneless skinless chicken breasts
• 4 cups broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 stalks green onions, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic to make the teriyaki sauce.
3. Place the chicken breasts in a large resealable bag or shallow dish. Pour half of the teriyaki sauce over the chicken and marinate for at least 15 minutes.
4. Line a 9" x 13" baking sheet with parchment paper. Arrange the marinated chicken breasts in the center.
5. Toss broccoli florets with olive oil and arrange them around the chicken on the sheet pan.
6. Bake for 20 minutes, until the chicken is cooked through and the broccoli is tender.
7. Meanwhile, in a small saucepan, combine cornstarch and water to form a slurry. Add the remaining teriyaki sauce and heat over medium, stirring until thickened.
8. Remove chicken and broccoli from the oven. Brush the thickened sauce over the chicken and sprinkle with sesame seeds.
9. Garnish with sliced green onions before serving.

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