Sheet Pan Hibachi Chicken, Rice, & Veggies

You’ve asked for more sheet pan meals, so I’m bringing it! I’m like you, love a meal that’s easy to throw together and clean up…and delicious!

Ingredients

  • 4 cups hibachi-style veggies (mushrooms, zucchini, broccoli)
  • tbsp low-sodium soy sauce or coconut amines 2 tsp sesame oil
  • 1 1/2 tbsp fried rice seasoning
  • 1-1 1/2 lb boneless, skinless chicken breasts or thighs
  • 1/2 cup teriyaki sauce
  • 3 cups cooked rice
  • Garnish options: sliced green onions and sesame seeds
  • Recipe

    Preheat the oven to 400°F. Line a sheet pan with aluminum foil. In a medium bowl, toss the vegetables with 2 tbsp soy sauce or coconut aminos, 1 tsp sesame oil, and 1 tsp fried rice seasoning. Add the veggies to half of the pan. On a quarter of a large sheet pan, situate a piece of aluminum foil with four walls, big enough to fit the chicken. Pour the teriyaki sauce and 2 tbsp soy sauce or coconut aminos into the walled aluminum foil, and dip/flip the chicken inside until it’s fully coated. Bake 15 minutes. Meanwhile, toss the rice, remaining tsp sesame oil, 1 tbsp soy sauce or coconut aminos, and 1 tsp fried rice seasoning. Remove the pan from the oven, flip the chicken and scoot the veggies over to allow room for the rice. Return to the oven, and cook an additional 10 minutes or until chicken reaches an internal temperature of 165°F. Plate and garnish as desired.

    Approximate Nutrition Information for 1/4 of the recipe: 602 calories, 26g fat, 45g carbs, 44g protein

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    You’ve asked for more sheet pan meals, so I’m bringing it! I’m like you, love a meal that’s easy to throw together and clean up…and delicious!