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Sheet Pan Teriyaki Chicken & Veggies

(makes 4 servings)
  • 1 pound chicken breast, cubed
  • 1 cup broccoli florets
  • 1 cup snap peas or green beans
  • 1/2  cup bell peppers, sliced
  • 2 tablespoons low-sodium teriyaki sauce
  •  sesame seeds + green onion for garnish
  1. Toss chicken and veggies with sauce and spread evenly over a sheet pan.
  2. Roast 25-30 min at 425°F, stirring halfway.
  3. Serve over brown rice or quinoa if desired.

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