Description

Sheet pan dinners are a breeze to prepare and clean up, making them a go-to choice for easy weeknight dinners and meal prep. For this sheet pan bundle, a medley of fresh seasonal veggies are roasted with Farmhouse Kitchen's teriyaki marinated boneless chicken thighs, soaking up all their delicious savory flavor. Enjoy as is or serve with rice, noodles or your favorite grain.

Serves 4. (Gluten Free, Dairy Free, Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes:
  • 1.50 lb avg Teriyaki Marinated Boneless Chicken Thighs, frozen
  • 1 lb avg Carrots
  • 8 oz White Button Mushrooms
  • 1 bunch Broccoli
You will need:
  • Oil of Choice
  • Salt & Pepper


What's inside

Teriyaki Marinated Boneless Chicken Thighs - Default: 1 - Max: 1
Broccoli, Organic, 1 bunch - Default: 1 - Max: 1
Carrots, Orange, Organic, 1 lb - Default: 1 - Max: 1
Mushrooms, White Button, 8 oz - Default: 1 - Max: 1

RECIPE

Ingredients*:


  • 1.50 lb avg Teriyaki Marinated Boneless Chicken Thighs, frozen

  • 1 lb avg Carrots

  • 8 oz White Button Mushrooms

  • 1 bunch Broccoli


You will need:


  • Oil of Choice

  • Salt & Pepper


Optional:


  • Sesame Seeds

  • Green Onions


Hands on Time: 15 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw chicken in the refrigerator 24-48 hours prior to cooking.

STEP 1 
Preheat oven to 425°F. Prepare the vegetables. Halve or quarter the mushrooms depending on size. Slice the broccoli to separate the stem from the crown. Peel away the tough outer skin from the broccoli stem and chop into 1-inch pieces. Chop the crown into large florets, about 2-inch pieces. Peel (optional) and slice the carrots into about 1/3-inch thick coins or half moons. Add vegetables to a large, rimmed baking sheet. Drizzle generously with oil and season with salt and pepper. Toss to coat and combine, then spread out in an even layer. Set aside.
STEP 2  Remove the chicken from the package and lightly pat dry with paper towels to remove excess moisture. Nestle the chicken on the baking sheet amongst the vegetables, spacing them apart. Drizzle or brush the tops of the chicken thighs with oil.

STEP 3  Roast the chicken and vegetables in the preheated oven for 17-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. If desired, broil for 3 minutes to brown the top.
STEP 4  Garnish chicken teriyaki and veggies with sesame seeds and sliced green onions (optional). Serve with rice, quinoa or noodles if desired. 

Enjoy!

*Produce ingredients are delivered whole and raw. Wash thoroughly before cooking.


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Chicken Teriyaki Sheet Pan Bundle

$24.99

serves 4 ($6.24/serving)
Sheet pan dinners are a breeze to prepare and clean up, making them a go-to choice for easy weeknight dinners and meal prep. For this sheet pan bundle, a medley of fresh seasonal veggies are roasted with Farmhouse Kitchen's teriyaki marinated boneless chicken thighs, soaking up all their delicious savory flavor. Enjoy as is or serve with rice, noodles or your favorite grain.

Serves 4. (Gluten Free, Dairy Free, Nut Free)

Click over to the Recipe tab for cooking instructions.

Includes:
  • 1.50 lb avg Teriyaki Marinated Boneless Chicken Thighs, frozen
  • 1 lb avg Carrots
  • 8 oz White Button Mushrooms
  • 1 bunch Broccoli
You will need:
  • Oil of Choice
  • Salt & Pepper

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

View other 'Grocery' producers

Ingredients*:


  • 1.50 lb avg Teriyaki Marinated Boneless Chicken Thighs, frozen

  • 1 lb avg Carrots

  • 8 oz White Button Mushrooms

  • 1 bunch Broccoli


You will need:


  • Oil of Choice

  • Salt & Pepper


Optional:


  • Sesame Seeds

  • Green Onions


Hands on Time: 15 minutes; Total Time: 35 minutes

INSTRUCTIONS

NOTE: Thaw chicken in the refrigerator 24-48 hours prior to cooking.

STEP 1 
Preheat oven to 425°F. Prepare the vegetables. Halve or quarter the mushrooms depending on size. Slice the broccoli to separate the stem from the crown. Peel away the tough outer skin from the broccoli stem and chop into 1-inch pieces. Chop the crown into large florets, about 2-inch pieces. Peel (optional) and slice the carrots into about 1/3-inch thick coins or half moons. Add vegetables to a large, rimmed baking sheet. Drizzle generously with oil and season with salt and pepper. Toss to coat and combine, then spread out in an even layer. Set aside.
STEP 2  Remove the chicken from the package and lightly pat dry with paper towels to remove excess moisture. Nestle the chicken on the baking sheet amongst the vegetables, spacing them apart. Drizzle or brush the tops of the chicken thighs with oil.

STEP 3  Roast the chicken and vegetables in the preheated oven for 17-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F. If desired, broil for 3 minutes to brown the top.
STEP 4  Garnish chicken teriyaki and veggies with sesame seeds and sliced green onions (optional). Serve with rice, quinoa or noodles if desired. 

Enjoy!

*Produce ingredients are delivered whole and raw. Wash thoroughly before cooking.

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