Teriyaki Chicken Sheet Pan Meal
August 6, 2026
by Anna Catherine
Kayla was online and saw an advertisement for an easy teriyaki sheet pan meal- and immediately she realized she could replicate that exact recipe using ALL Good Batch Mama items! After making it herself, Kayla loaded up a bag in the freezer and asked me to take it home and try it. On Sunday, when groceries were slim and I was figuring out meals for the day, I remember that bag in my freezer. I made this meal for this blog, but this “test” fed my family and a friend my husband had over. Needless to say, it did not disappoint, and it was so easy! It utilizes two of our simple sides- par-cooked veggies made easy to serve, and a chicken marinade. That means you can feed a family of six a hearty dinner for less than $50. Plus, clean up and prep are minimal!
What To Buy From Us:
Teriyaki Chicken
Red Roasted Potatoes
Stir-Fry Broccoli
***NOTE: Choose small sizes for 3 bowls and regular sizes for 6 bowls.
What To Buy From Us:
Teriyaki Chicken
Red Roasted Potatoes
Stir-Fry Broccoli
***NOTE: Choose small sizes for 3 bowls and regular sizes for 6 bowls.
TERIYAKI CHICKEN SHEET PAN
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 3-6
Ingredients
- Teriyaki Chicken
- Red Roasted Potatoes
- Stir-Fry Broccoli
Instructions
- Thaw all three items in the fridge for at least 24 hours.
- Preheat the oven to 400-425 degrees, depending on your oven and desired crispness.
- Using a full-size cookie sheet, spread your potatoes and broccoli out into a semi-single layer, leaving room for the chicken.
- Open your teriyaki chicken and remove the chicken by hand. (Don't dump it out!)
- Using a sharp knife, cut the chicken into cubes and place them in the pan.
- Pour the leftover marinade sauce over the chicken, potatoes, and broccoli.
- Place on the top rack in the oven and roast for 15-20 minutes or until chicken is 165 degrees. Mine took exactly 19 minutes, but I switched to 425 degrees halfway through to crisp the broccoli and potatoes.
- Set out bowls and serve!