(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
- Toss chicken and veggies with sauce and spread evenly over a sheet pan.
- Roast 25-30 min at 425°F, stirring halfway.
- Serve over brown rice or quinoa if desired.