Why make this recipe
Sheet Pan Teriyaki Chicken and Cauliflower Rice is a delicious and simple dish that brings a wonderful mix of flavors to your dinner table. It’s not only quick to make, but also healthy and satisfying. This recipe allows you to cook an entire meal on one pan, making cleanup easy. Plus, the sweet and savory teriyaki sauce pairs perfectly with the colorful vegetables, making it a hit for both kids and adults. If you want a flavorful, hassle-free dinner, this recipe is a must-try.
How to make Sheet Pan Teriyaki Chicken and Cauliflower Rice
Ingredients
- 1¼ pounds boneless skinless chicken breasts (halves)
- 6 tablespoons teriyaki sauce (homemade or store-bought)
- 3 tablespoons toasted sesame oil
- 10 ounces broccoli florets
- 8 ounces sugar snap peas (stringless)
- 1 cup carrots (julienned into matchsticks)
- 1 cup red bell pepper (sliced)
- Olive oil spray
- 24 ounces cauliflower (rice)
- 2 cloves garlic (minced)
- Green onions (sliced, for serving)
- Toasted sesame seeds (for serving)
- Sriracha or Sambal Oelek (for serving)
- Lime (wedges, for serving, optional)
Directions
- Place a rimmed, metal baking sheet onto the middle rack of your oven and preheat to 400℉ (or 200℃).
- Meanwhile, in a bowl, toss the strips of chicken with 3 tablespoons of teriyaki sauce and 1-1/2 teaspoons of toasted sesame oil.
- In a separate bowl, combine the broccoli, snap peas, carrots, and bell pepper with 1 tablespoon of sesame oil.
- Once the pan (and oven) have preheated, use oven mitts to remove the sheet pan and immediately spray with olive oil spray. Add the vegetables to the sheet pan and scatter the chicken over the top. Slide the pan back into the oven and bake for 15 minutes.
- In the same bowl used for the vegetables, add the cauliflower rice, minced garlic, and the remaining 1-1/2 tablespoons of sesame oil.
- Once the chicken and vegetables have baked, add the garlic cauliflower rice with a few pinches of kosher salt and gently toss to combine. Bake for 5 to 8 minutes.
- Remove the pan from the oven and switch it to broil. Drizzle the remaining 3 tablespoons of teriyaki sauce over the top and slide back into the oven for 2 to 3 minutes. Watch carefully to avoid burning.
- Serve topped with green onions, sesame seeds, and sriracha or sambal oelek. You can even try it with a squeeze of lime over the top.
How to serve Sheet Pan Teriyaki Chicken and Cauliflower Rice
Serve this dish warm straight from the oven. It’s great as is, but you can also offer extra teriyaki sauce or sriracha on the side for people who like more spice. The colorful veggies and chicken look nice on the plate, making it visually appealing for family meals or guests.
How to store Sheet Pan Teriyaki Chicken and Cauliflower Rice
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or in the oven until warmed through. If you have separate components like the chicken or rice, you can store them individually to keep them fresh.
Tips to make Sheet Pan Teriyaki Chicken and Cauliflower Rice
- Make sure to cut your chicken into even strips for even cooking.
- Don’t overcrowd the pan; it’s better to have space between the ingredients to allow for proper roasting.
- Feel free to switch up the vegetables based on what you have at home or what’s in season.
- For a little kick, add more sriracha or some red pepper flakes to your teriyaki sauce.
Variation
You can replace the chicken with tofu or shrimp for a different protein option. Additionally, try using different vegetables, like zucchini or asparagus, depending on your taste.
FAQs
Can I make this recipe ahead of time?
Yes, you can marinate the chicken and chop the vegetables the night before. Just store everything in the fridge until you’re ready to cook.
Can I use frozen cauliflower rice?
Absolutely! Just thaw it before mixing it in with the other ingredients.
Is this recipe gluten-free?
If you use a gluten-free teriyaki sauce, this recipe can be made gluten-free. Check the labels to ensure all ingredients meet your dietary needs.
