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Easy Sheet Pan Teriyaki Chicken and Rice Bowls

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A quick and easy sheet pan meal featuring crispy skin-on chicken thighs glazed with homemade teriyaki sauce, roasted vegetables, and fluffy rice, perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 2 cups broccoli florets (fresh preferred)
  • 1 red bell pepper, sliced into strips
  • 1 small carrot, sliced thin
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups cooked jasmine rice or brown rice
  • Optional garnishes: sliced green onions, toasted sesame seeds, squeeze of lime

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Set aside about 2 tablespoons of this mixture for later use.
  3. To the reserved 2 tablespoons, add cornstarch mixed with cold water. Stir well until combined to thicken the sauce.
  4. Arrange the chicken thighs on the sheet pan, skin side up. Pour the remaining teriyaki sauce over the chicken, coating each piece well.
  5. Toss the broccoli florets, sliced red bell pepper, and carrots with olive oil, salt, and pepper. Spread the veggies evenly around the chicken on the sheet pan.
  6. Place the sheet pan in the oven and roast for 20 minutes.
  7. Remove the pan and brush the thickened teriyaki glaze over the chicken thighs.
  8. Return the pan to the oven and roast for another 10-15 minutes, or until chicken reaches 165°F (74°C) and skin is crispy and browned; veggies should be tender with slight charred edges.
  9. While roasting, warm the cooked rice.
  10. Let the chicken rest for 5 minutes after roasting.
  11. Assemble rice bowls by spooning rice into bowls, topping with roasted chicken and veggies, and garnishing with sliced green onions, toasted sesame seeds, and a squeeze of lime.

Notes

Use skin-on chicken thighs for crispiness. Do not overcrowd the pan to avoid steaming. Sauce can be made ahead and refrigerated for up to 3 days. If veggies brown too fast, tent pan with foil after 15 minutes. Use a meat thermometer to ensure chicken is cooked to 165°F. For gluten-free, substitute soy sauce with tamari. Chicken breasts can be used but require lower oven temperature and shorter cooking time.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, quick dinner, easy recipe, chicken thighs, roasted vegetables, rice bowl, weeknight meal

Find it online: https://tempotaste.com/easy-sheet-pan-teriyaki-chicken-and-rice-bowls-recipe-for-quick-busy-night-dinners/