Sheet Pan Teriyaki Chicken and Broccoli

Ingredients

• •1.5 lbs boneless, skinless chicken breasts
• •6 cups fresh broccoli florets
• •1/2 cup low-sodium soy sauce
• •1/4 cup mirin or honey
• •2 tbsp rice vinegar
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, minced
• •1 tbsp cornstarch
• •2 tbsp sesame oil
• •1 tsp sesame seeds
• •2 green onions, sliced

Directions

1. 1Preheat oven to 400°F and line a large sheet pan with parchment paper.
2. 2In a small bowl, whisk together soy sauce, mirin, rice vinegar, garlic, ginger, and cornstarch until smooth.
3. 3Arrange chicken breasts and broccoli florets on the sheet pan, drizzle with sesame oil, and season with salt and pepper.
4. 4Pour the teriyaki sauce over the chicken and broccoli, tossing to coat evenly.
5. 5Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and broccoli is tender-crisp.
6. 6Remove from oven and garnish with sesame seeds and sliced green onions.
7. 7Serve immediately over rice if desired.

💡 Broccoli should enter the teriyaki sheet pan later than raw chicken or be cut into large florets; otherwise the tops char before the chicken cooks through.

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