This one-pan 30-minute meal is flavor packed and perfect for busy weeknights when you want a hearty meal but don’t have a lot of time to make it.
- 1 bunch Asparagus
- 8 Green Onions
- 1 Head of Broccoli or 1 12-oz bag Frozen Broccoli Florets
- 12 Tricolor Mini Peppers
- 1 large Red Onion
- 1 1/2 cups Teriyaki Sauce
- 8 Boneless, Skinless Chicken Thighs
- Zest of 1 Lime
- Sesame Seeds
- Cilantro Leaves
Prep the Oven
- Set your oven to 400°F and line a rimmed baking sheet with a layer of foil.
Prep the veg and chicken
- Trim asparagus then cut into 2-inch pieces.
- Half the green onions lengthwise, then cut into 1-inch pieces.
- Cut broccoli into florets (if using frozen florettes, skip this step).
- Cut mini peppersin half lengthwise, remove seeds and stems.
- Cut red onion into large chunks.
- Add veggies to the baking sheet then pour 3/4 cup of teriyaki sauce over top and toss well to coat.
- 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.
When the oven is up to temp, place the sheet pan inside and bake for 15 minutes.
During this time, pour another 1/4 teriyaki sauce into a clean bowl and wash the basting brush.
- After 15 minutes have elapsed, pull out the sheet pan and re-baste the chicken with more teriyaki sauce.
- Turn on the broiler. If you have high and low settings, set it to high.
- Place the sheet pan on the top rack and broil for 3 to 4 minutes, until the sauce caramelizes.
- 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.
- Zest a lime and sprinkle the zest directly over the veggies and chicken. Finally, sprinkle with the sesame seeds and cilantro.
Enjoy this alone or serve overtop brown rice with salad on the side for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Everyday Cooking
- Method: Bake
- Cuisine: American
Keywords: Ree Drummond, Teriyaki Chicken, Dinner in 30