Sheet Pan Chicken & Broccoli

Juicy chicken breast and tender broccoli florets roasted together with a savory teriyaki glaze, served alongside fluffy microwave rice for a complete and easy meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 3
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $5.71/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• one-pot
• sheet pan
• healthy
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 4 cup broccoli florets
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup teriyaki sauce (bottled)
• 2 package microwaveable jasmine rice
• 1 tablespoon sesame seeds

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large bowl, combine the 1 1/2 pounds chicken breast pieces, 4 cups broccoli florets, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
3. Spread the chicken and broccoli in a single layer on the prepared baking sheet.
4. Roast for 15 minutes. Remove from oven, pour 1/2 cup teriyaki sauce over the chicken and broccoli, and toss gently to coat. Return to oven and roast for another 5 minutes, or until chicken is cooked through and broccoli is tender-crisp.
5. While the chicken and broccoli finish roasting, prepare the 2 pouches microwaveable jasmine rice according to package directions.
6. Serve the Sheet Pan Chicken & Broccoli immediately over the jasmine rice, garnished with 1 tablespoon sesame seeds, if desired.

Notes

To ensure even cooking, try to cut the chicken and broccoli florets into similar-sized pieces.

Nutrition (per serving)

• Calories: 610
• Protein: 58.7 g
• Carbohydrates: 53.6 g
• Fat: 19.5 g
• Fiber: 7.3 g
• Sodium: 1450 mg
• Saturated Fat: 3 g
• Sugar: 12 g
• Cholesterol: 150 mg