When it comes to quick and flavorful meals, Teriyaki Chicken with Roasted Vegetable Pasta might just be the ultimate contender. This dish is a delightful mix of sweet and savory flavors that come together in a harmonious bowl. With tender chicken strips glazed in a rich teriyaki sauce and a medley of roasted vegetables mingling with hearty pasta, this recipe speaks to both the comfort seeker and the flavor adventurer. The best part? It’s easy to prepare, making it perfect for busy weeknights or casual dinners with friends and family. The balance of protein, veggies, and carbs means that it’s well-rounded, keeping you satisfied without weighing you down.
With each bite, you’ll experience the crunch of the roasted veggies and the chewy goodness of pasta, all enveloped in a glossy, sweet glaze that’s hard to resist. Plus, the dish is pretty versatile—whether you prefer penne or spaghetti, you can customize the ingredients based on your preferences or what you have on hand. This versatility allows you to experiment, bringing your own twist to this already scrumptious meal. Love it spicy? Add a dash of chili flakes. Want extra crunch? Toss in some more sesame seeds. This dish invites creativity while delivering on flavor and satisfaction!
Why You’ll Love This Teriyaki Chicken with Roasted Vegetable Pasta
- Flavor-packed: Combines sweet teriyaki glaze with roasted veggies for a vibrant flavor profile.
- Easy to make: Simple instructions ensure that anyone can whip this up without hassle.
- Nutritious: A balanced meal with protein, fiber, and essential nutrients provided by the vegetables.
- Customizable: Swap ingredients to suit your taste or dietary preferences.
- Perfect for meal prep: Store leftovers for quick lunches or dinners throughout the week.
Preparation Phase & Tools to Use
To ensure a smooth cooking process for your Teriyaki Chicken with Roasted Vegetable Pasta, it’s crucial to set up your kitchen effectively. Start by preheating your oven to 400°F (200°C) to get ready for the roasted veggies. Gather your tools: a large baking sheet for roasting the vegetables, a separate pot for cooking the pasta, and a skillet for sautéing the chicken and making the sauce.
Having all your ingredients prepped and measured out will make the cooking process more manageable. Slice your chicken breasts into strips and chop the vegetables beforehand. Mince the garlic, and if you’re using green onions, slice those as well. This kind of mise en place will not only improve your efficiency but also help you enjoy the cooking process more. Once the oven is heated and your ingredients are ready, you’ll find that the actual cooking comes together quickly.
Ingredients
- 2 large chicken breasts, sliced into strips
- 10 oz (280 g) pasta (penne or spaghetti)
- 1 small red onion, cut into wedges
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons soy sauce
- 1/2 cup low-sodium teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
Step 1: Roast the Veggies
Begin by roasting the vegetables, as they will take the longest to cook. Preheat your oven to 400°F (200°C). On a large baking tray, toss the wedges of red onion, chopped zucchini, and both types of bell peppers with olive oil, salt, and pepper. Spread them out evenly on the tray and roast for about 20-25 minutes. You want them to become soft and beautifully golden, enhancing their flavor. This step not only adds texture but also brings out the natural sweetness of the vegetables.
Step 2: Cook the Pasta
While the veggies are roasting, bring a large pot of salted water to a boil. Add your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Al dente pasta provides the best texture for holding onto the sauce later. Once cooked, drain the pasta and set it aside while you focus on the chicken.
Step 3: Sauté the Chicken
In a large skillet, heat a little bit of oil over medium-high heat. Once hot, add the sliced chicken breasts. Cook for about 6-8 minutes, stirring occasionally, until the chicken is nicely browned and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set it aside. Keep the juices in the pan to enhance the upcoming sauce.
Step 4: Prepare the Teriyaki Sauce
In the same skillet, add the minced garlic and sauté for just about a minute until it becomes fragrant. Then, pour in the low-sodium teriyaki sauce, soy sauce, honey, and a teaspoon of sesame oil. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes. This helps concentrate the flavors and creates a luscious glaze that will coat the pasta and vegetables.
Step 5: Mix It All Together
Now that your sauce is ready, add the cooked pasta, roasted vegetables, and sautéed chicken into the skillet. Gently toss everything together ensuring that the pasta and chicken are evenly coated with the sauce. Sprinkle toasted sesame seeds and sliced green onions over the top for an added crunch and visual appeal. Let everything heat through for another minute, then serve.
Variations
- Protein: Substitute chicken with shrimp, tofu, or beef for a different protein source.
- Vegetables: Use your favorite seasonal veggies like broccoli, asparagus, or carrots.
- Spices: Add some chili flakes for a spicy kick, or throw in a dash of ginger for an extra zesty flavor.
Cooking Notes
- Ensure the chicken is fully cooked by checking its internal temperature (165°F/75°C).
- Feel free to add more or less of the teriyaki sauce depending on your taste preference.
Serving Suggestions
- Serve with a sprinkle of additional sesame seeds and a wedge of lemon on the side for an extra zing.
- Pair with a light salad or steamed broccoli to round out the meal.
Tips
- For added depth of flavor, marinate the chicken in teriyaki sauce for about 30 minutes before cooking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 32 g
- Sodium: 700 mg
FAQs
Can I make this dish vegetarian?
Yes! You can easily substitute chicken with firm tofu or even chickpeas for a protein-rich vegetarian option.
What pasta can I use?
You can use any type of pasta you like, but penne and spaghetti are great choices due to their ability to hold sauces well.
Can I prepare this in advance?
Absolutely! You can prep the veggies and chicken in advance, storing them in the fridge. Just toss everything together when you’re ready to eat.
How can I make it spicier?
If you prefer a spicy version, consider adding red pepper flakes to the sauce or even some diced jalapeños.
Conclusion
In conclusion, Teriyaki Chicken with Roasted Vegetable Pasta is not just a meal; it’s a delightful experience that excites your taste buds and nourishes your body. The ease of preparation combined with the joy of savory, sweet flavors meld together in a tremendous dish that everyone will love. Whether you’re on a busy weeknight or hosting a get-together, this meal caters to all occasions. Don’t hesitate to share your personal variations, tips, or comments below! Trying out new recipes is what cooking is all about, and we can’t wait to hear how you make it your own!
Print
Delicious Teriyaki Chicken with Roasted Vegetable Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Teriyaki Chicken with Roasted Vegetable Pasta is a quick and flavorful meal perfect for any occasion.
Ingredients
- 2 large chicken breasts, sliced into strips
- 10 oz (280 g) pasta (penne or spaghetti)
- 1 small red onion, cut into wedges
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons soy sauce
- 1/2 cup low-sodium teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Begin by roasting the vegetables, as they will take the longest to cook. Preheat your oven to 400°F (200°C). On a large baking tray, toss the wedges of red onion, chopped zucchini, and both types of bell peppers with olive oil, salt, and pepper. Spread them out evenly on the tray and roast for about 20-25 minutes.
- While the veggies are roasting, bring a large pot of salted water to a boil. Add your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set it aside.
- In a large skillet, heat a little bit of oil over medium-high heat. Once hot, add the sliced chicken breasts and cook for about 6-8 minutes, stirring occasionally, until browned and cooked through.
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Then, pour in the low-sodium teriyaki sauce, soy sauce, honey, and a teaspoon of sesame oil. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
- Add the cooked pasta, roasted vegetables, and sautéed chicken into the skillet. Gently toss everything together, ensuring that the pasta and chicken are evenly coated with the sauce. Sprinkle toasted sesame seeds and sliced green onions over the top, then serve.
Notes
Ensure the chicken is fully cooked by checking its internal temperature (165°F/75°C).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 700 mg
- Protein: 32 g