Easy Teriyaki Chicken Sheet Pan Dinner // Betty Crocker

Ingredients

  • 1/4cup vegetable oil
  • 1box (3.9 oz) Betty Crocker™ Teriyaki Sheet Pan Dinner Starter
  • 4boneless skinless chicken breasts (6 to 8 oz each)
  • 2cups peeled, sliced carrots (1/4 inch thick)
  • 1cup frozen shelled edamame
  • 2tablespoons sliced green onions
  • 1tablespoon chopped fresh cilantro leaves
  • 1teaspoon sesame seed

  • Steps

    • 1
      Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In medium bowl, mix oil and seasoning mix (from box); transfer 2 tablespoons of the mixture to large bowl. Add chicken to oil mixture in large bowl; turn to coat. Place chicken in pan. Roast 15 minutes.
    • 2
      Add carrots and edamame to oil mixture in medium bowl; toss to coat. Add vegetable mixture to pan. Roast 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are hot.
    • 3
      Drizzle with sauce (from box). Top with green onions, cilantro leaves and sesame seed.

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