Mama, this is one of those dinners where you stand back and think, “Why don’t I make this more often?”
Because let’s be honest — weeknights can feel like a race against the clock. Between practices, homework, work emails, and everything in between, dinner needs to be simple, nourishing, and low drama. That’s exactly why I love this Sheet Pan Teriyaki Chicken and Veggies.
It’s colorful. It’s balanced. It’s flavorful. And best of all? It’s all made on one pan.
This Sheet Pan Teriyaki Chicken and Veggies recipe is perfect for busy families who want real food without a sink full of dishes. The potatoes roast up tender, the carrots caramelize slightly, the green beans stay fresh and crisp, and the teriyaki-seasoned chicken ties it all together with bold flavor. A drizzle of Japanese barbecue sauce at the end takes it to the next level.
This is the kind of dinner that feels wholesome but still exciting.
Ingredients for Sheet Pan Teriyaki Chicken and Veggies
The key to a great Sheet Pan Teriyaki Chicken and Veggies dinner is keeping everything spaced out on the pan so it roasts instead of steams. If needed, use two sheet pans to avoid overcrowding.
How to make Sheet Pan Teriyaki Chicken and Veggies: ingredients you need!
You don’t need anything fancy — just simple, fresh ingredients.
Japanese barbecue sauce (for drizzling)
1 bag red mini potatoes
1 bag organic green beans
1 bag organic baby carrots
2 lb diced chicken breast, thawed
1 packet teriyaki dry seasoning
Sheet Pan Teriyaki Chicken and Veggies Video Tutorial
For those of you who would love a visual step-by-step tutorial here is one for you!
How to Make Sheet Pan Teriyaki Chicken and Veggies
This recipe is all about layering and roasting. The oven does the heavy lifting while you handle everything else on your to-do list.
How to make Sheet Pan Teriyaki Chicken and Veggies : a step by step guide
Preheat the Oven
Preheat oven to 350°F.
Prepare the Sheet Pan
Spread the red mini potatoes on one section of a large sheet pan.
Place the green beans next to the potatoes.
Add the baby carrots beside the green beans.
Keep everything in sections for even cooking.
Season the Chicken
Place the thawed diced chicken breast in a bowl.
Pour the teriyaki dry seasoning packet over the chicken.
Toss until the chicken is evenly coated.
Add Chicken to the Pan
Spread the seasoned chicken onto the sheet pan in front of the carrots, keeping sections separate if possible.
Bake
Bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
Stir & Sauce
Remove from oven.
Gently stir the chicken with a fork and lightly toss veggies if desired.
Drizzle Japanese barbecue sauce over the chicken before serving.
Sheet Pan Teriyaki Chicken and Veggies: SIDE IDEA
Pair this with a fresh Italian Chopped Salad for the perfect balance. The crisp lettuce and tangy dressing brighten up the savory teriyaki chicken and roasted veggies, making the whole meal feel fresh, flavorful, and complete — without extra work. 💛
Crazy Busy Mama Tip
Line your sheet pan with parchment paper for even easier cleanup. And if your potatoes are larger, cut them in half so they cook at the same rate as everything else.
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Mama, If you give this recipe a try and love it, I’d be thrilled if you could leave a comment and a 5-star rating below! Your feedback not only makes my day but also helps me understand what kinds of recipes you'd like to see more of.
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More Easy Dinner Recipes
If you love this Sheet Pan Teriyaki Chicken and Veggies, be sure to check out these other easy dinner recipes that will add fun and flavor to every meal.
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Sheet Pan Teriyaki Chicken and Veggies
Ingredients
- 1 bag red mini potatoes
- 1 bag green beans
- 1 bag baby carrots
- 2 pounds diced chicken breast
- 1 pack teriyaki seasoning
- 1 bottle Japanese barbecue sauce
Instructions
Preheat oven to 350°F.
Arrange potatoes, green beans, and carrots on a sheet pan.
Toss chicken with teriyaki seasoning.
Add chicken to sheet pan.
Bake 25 minutes until chicken reaches 165°F.
Stir gently and drizzle Japanese barbecue sauce before serving.
Notes
- Cut larger potatoes in half for even cooking.
- Add sesame seeds or green onions for garnish.
- Great for meal prep — stores well 3–4 days refrigerated.
Nutrition
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