22. Sheet-Pan Chicken Teriyaki with Vegetables
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast, cut in half
- 3 cups broccoli florets
- 1 cup carrots, sliced
- 1 bell pepper, sliced
- 1/4 cup teriyaki sauce
- 2 cups cooked brown rice, for serving
Instructions
Place chicken, broccoli, carrots, bell pepper on a foil-lined sheet pan, drizzle with teriyaki sauce and toss to coat. Bake at 400°F until chicken is cooked through and vegetables are tender, about 15–20 minutes. Serve over brown rice.