Name: Sheet Pan Teriyaki Chicken and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ lbs chicken breast (cut into strips); 1 red bell pepper; 1 yellow bell pepper; 1 green bell pepper; 1 cup teriyaki sauce; 1 green onion (diced); ½ tbsp sesame seeds; Rice (to serve (optional))

This Sheet Pan Teriyaki Chicken and Peppers is an easy one-pan dinner recipe made with chicken strips, teriyaki sauce, and roasted bell peppers. Ready in just 30 minutes and great for busy weeknights.

photo of the finished Sheet Pan Teriyaki Chicken and Peppers

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If you’re into easy, no-fuss dinners, save this recipe now. Serve it over rice for a complete meal, or keep it light by enjoying it on its own.

You may also want to try my Creamy Garlic Marry Me Chicken or my Crockpot Soy Honey Garlic Chicken.

How to Make Sheet Pan Teriyaki Chicken and Peppers

Ingredients you’ll need for this recipe

1 ½ lbs chicken breast, cut into strips
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 cup teriyaki sauce
1 green onion, diced
½ tbsp sesame seeds
Rice, to serve (optional)

Sheet Pan Teriyaki Chicken Process Ingredients

Step-by-Step Guide

1. Preheat your oven to 400°F.

2. Cut the peppers into strips and dice the green onion. Slice the chicken into strips.

Sheet Pan Teriyaki Chicken Process Photo

3. In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavor.

4. Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.

5. Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.

6. Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.

Serve and Enjoy!

Important Recipe Notes

Let the chicken and peppers sit in the teriyaki sauce for at least 30 minutes before baking. If you have extra time, an hour in the fridge makes it even better.
Try to slice the chicken and peppers into similar-sized strips so they cook evenly.
The chicken should reach 165°F internally. If your pieces are thicker, add a few extra minutes of baking time.
You can mix in broccoli, zucchini, or snap peas if you want more color and variety.
Serve it over rice, quinoa, or even noodles to make it a full meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet until warm.

Prep Time:15

Cook Time:30

Marinate (Optional):30

Total Time:45

Ingredients

1 ½ lbs chicken breast cut into strips
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 cup teriyaki sauce
1 green onion diced
½ tbsp sesame seeds
Rice to serve (optional)

Instructions

Preheat your oven to 400°F.
Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavor.
Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.

Calories: 320kcal

Author: carlycampbell