Ingredients

The following ingredients have 5 Servings
  • 1 pound boneless skinless chicken thighs
  • 2/3 cup Teriyaki sauce
  • 1/3 cup water
  • 1 tablespoon rice wine vinegar (or apple cider vinegar)
  • 2 garlic cloves (minced)
  • 1 tablespoon ginger
  • 3 small heads of broccoli (cut into florets (or 4 cups))
  • 3 medium carrots (peeled and cut into thin slices)
  • 1 yellow onion (quartered and broken apart)
  • green onions (sliced for serving)
  • cooked rice (for serving)

Instruction

  • Combine all of the ingredients for the chicken marinade. Pour over the chicken thighs and marinate in the refrigerator for at least 20 minutes or up to 24 hours.
  • If you would like to eat this dinner with rice, be sure to start that before you put the sheet pan in the oven.
  • When ready to cook, preheat your oven to 425 degrees. Spray a rimmed baking sheet with cooking spray and set aside.
  • Remove the chicken from the marinade and place on the prepared baking sheet.
  • Spread the vegetables around it. Pour the remaining marinade over the vegetables. Bake for 25 - 30 minutes or until the chicken registers 165 degrees.