Ree Drummond's Teriyaki Chicken Sheet Pan Dinner

This is soo delish and super easy to make! It's perfect for those busy weekday dinners.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set your oven to 400°F and line a rimmed baking sheet with a layer of foil.

Step 2

Cut all the veggies Asparagus: Trim, then cut into 2-inch pieces Green Onions: Half them lengthwise, then cut into 1-inch pieces Broccoli: Cut into florets (if using frozen, skip this step) Mini Peppers: Cut in half lengthwise, remove seeds and stems Red Onion: Cut into large chunks

Step 3

Add veggies to the baking sheet then pour 3/4 cup of teriyaki sauce over top and toss well to coat.

Step 4

Place the chicken thighs on top of the veggies. Pour 1/4 cup teriyaki sauce into a bowl and use a basting brush to coat the chicken with the sauce. Once chicken is coated, toss any remaining sauce.

Step 5

When the oven is up to temp, place the sheet pan inside and bake for 15 minutes.

Step 6

During this time, pour another 1/4 teriyaki sauce into a clean bowl and wash the basting brush.

Step 7

After 15 minutes have elapsed, pull out the sheet pan and re-baste the chicken with more teriyaki sauce.

Step 8

Turn on the broiler. If you have high and low settings, set it to high.

Step 9

Place the sheet pan on the top rack and broil for 3 to 4 minutes, until the sauce caramelizes.

Step 10

Remove when the internal temperature reads 165°F. If it reads 160°F you can safely pull it out, since it’ll keep cooking as it rests.

Step 11

Zest a lime and sprinkle the zest directly over the veggies and chicken. Finally, sprinkle with the sesame seeds and cilantro.

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