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.