Teriyaki Chicken + Veggies Sheet Pan Dinner

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.

	this recipe	typical
liquid	12%	21%
sweetener	5%	9%
thickener	0%	0%
aromatics	17%	1%
vegetables and beans	118%	0%
fat	2%	0%
acid	2%	2%

Where it stands out

• #3 of 94 for saltiness

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	2 small-medium yellow or zucchini squash ((about 340 g), ends trimmed and cut into 1-inch pieces)
120 g	1 red (orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces)
112 g	1/2 to 1 medium red onion (cut into 1-inch pieces)
340 g	1 medium head of broccoli ((about 340 g), stem trimmed, and florets cut into 1-inch pieces or so)
680 g	1 to 1 1/2 pounds boneless skinless chicken breasts (cut into about 1/2-inch strips)
14 g	1 tablespoon olive oil
	1/2 cup pineapple juice
85 g	1/3 cup soy sauce (I use low-sodium)
21 g	1 tablespoon molasses
13 g	1 tablespoon brown sugar
15 g	1 tablespoon rice vinegar (can sub white vinegar)
4 g	1 to 2 cloves garlic (finely minced or pressed through a garlic press)
3 g	1 to 2 teaspoons finely minced fresh ginger or 1/4 teaspoon dried ginger

Method: 6 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is wonderful-- simple, healthy, delicious, and appetizing because it is so colorful. I made it exactly as written. As with many of your tried-and-true recipes I have made over the years, this is a keeper. Additionally, I LOVE your cookbook, w” — a cook, 5.0★

“I can't even count the number of times I've made this recipe since you posted it. It is a family favorite, for sure! Quick and delicious, and the veggies super adaptable. The method is easy, and I'm so grateful you posted it, Mel! My whole family gets excited ” — a cook, 5.0★