Ingredients
- Boneless, skinless chicken thighs (cut into 1-inch pieces) – 1.5 lbs
- Broccoli florets – 4 cups
- Red bell pepper (cut into 1-inch pieces) – 1 large
- Carrot (peeled and sliced) – 1 cup
- Teriyaki sauce – 3/4 cup
- Sesame oil – 2 tablespoons
- Sesame seeds – 1 tablespoon
- Green onions (sliced, for garnish) – 2
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, combine the chicken, broccoli, bell pepper, and carrots.
- Step 3: Pour the teriyaki sauce and sesame oil over the chicken and vegetables. Toss to coat everything evenly.
- Step 4: Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Step 6: Garnish with sesame seeds and sliced green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken and veggies in a skillet over medium heat, adding a splash of water if needed to prevent drying.
- Serve over rice or quinoa to soak up the delicious teriyaki sauce.
- For extra flavor, marinate the chicken and veggies in the teriyaki sauce for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American