Teriyaki Chicken & Veggies Sheet Pan Flavor Boost

Ingredients

• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 unit red bell pepper, sliced
• 1 cup snap peas
• 1 unit carrot, thinly sliced
• 0.5 cup teriyaki sauce
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds (optional)
• 2 unit green onions, chopped (for garnish)
• to taste unit salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken pieces with 1/4 cup of teriyaki sauce and olive oil. Toss to coat evenly. Season with salt and pepper to taste.
3. On the prepared baking sheet, spread the marinated chicken pieces out in a single layer.
4. In the same bowl, add the broccoli, bell pepper, snap peas, and sliced carrot. Drizzle with the remaining teriyaki sauce and toss to coat the vegetables.
5. Add the vegetables to the baking sheet, arranging them around the chicken.
6. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp. Stir halfway through the cooking time for even roasting.
7. Once done, remove from the oven and sprinkle sesame seeds over the chicken and veggies for an added crunch.
8. Garnish with chopped green onions before serving.