Teriyaki Sheet Pan Chicken & Vegetables

with Sweet Teriyaki Sauce & Marinade
time: 15-30 minutes | serves: 2 to 4
  • 1 pound boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 1/2 cups sugar snap peas
  • 1 1/2 tablespoons olive oil
  • 1/2 cup Sweet Baby Ray's Sweet Teriyaki Sauce & Marinade
  • Salt
  • Pepper
  • Cilantro, for garnish
  • Rice or noodles, optional
  • Preheat the oven to 400°F and spray a large baking sheet with cooking spray.
  • Cut the chicken breasts and bell peppers into 1-inch pieces.
  • Add chicken, Sweet Baby Ray's Sweet Teriyaki Sauce & Marinade, salt, and pepper in a bowl and toss to combine.
  • Add the peppers and sugar snap peas to a separate bowl and toss with olive oil and a pinch of salt and pepper.
  • Arrange chicken and vegetables on the baking sheet, spreading them into an even layer with as little overlap as possible.
  • Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender.
  • Top with cilantro and serve alongside rice or noodles (optional).

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