In this easy sheet pan dinner, store-bought teriyaki glaze coats tender chicken and ramen noodles, creating crisp, caramelized edges and saucy bites throughout. Roasted broccoli and carrots round out the satisfying, all-in-one meal.
Ingredients
- Cooking spray
- 3 (3 - oz.) pkgs. ramen noodles
- 4 cups boiling water
- 3 Tbsp. olive oil, divided
- 1 (1 ½ lb.) pkg. boneless, skinless chicken thighs
- ¾ cup Taste of Inspirations® Sesame Teriyaki Sauce, divided
- 1 (10 - oz.) bag Nature's Promise® Broccoli Florets
- ½ (1 lb.) bag baby carrots
Steps
- Preheat oven to 450°F and line an 18x13-inch sheet pan with parchment. Coat parchment with cooking spray. In a large heatproof bowl, combine ramen noodles and boiling water (save flavor packets for another use). Soak 5 minutes. Drain noodles and return to bowl. Add 1 tablespoon oil and toss to coat evenly. Season with salt. Spread noodles on prepared baking sheet.
- In the same bowl, combine chicken and ¼ cup teriyaki sauce. Season with salt and pepper and toss to evenly coat. Arrange chicken over noodles and drizzle remaining ½ cup teriyaki sauce over sheet pan. Bake 10 minutes.
- Meanwhile, cut broccoli florets into smaller pieces, if needed. In another large bowl, combine broccoli, carrots and remaining 2 tablespoons oil. Season with salt and pepper and toss to coat. Remove sheet pan from oven and scatter vegetables over noodles. Return to oven and bake until chicken is fully cooked and noodles are crispy, 25–30 minutes.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- easy weeknight dinners
- sheet pan recipes
- Fresh Magazine September 2026