Delicious Sheet Pan Teriyaki Chicken and Vegetables Recipe

Looking for a simple and flavorful dinner recipe that's easy to make and easy to clean up? Look no further than this Sheet Pan Teriyaki Chicken and Vegetables! This recipe is perfect for busy weeknights, as it requires minimal prep time and cooks quickly in the oven. Plus, it's packed with healthy veggies and protein-rich chicken, making it a wholesome and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 2 cups sliced bell peppers (use a mix of colors for visual appeal)
• 1 cup sliced carrots
• 1/2 cup teriyaki sauce
• 2 tablespoons olive oil
• Salt and pepper, to taste

To start, preheat your oven to 400°F. Then, line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Next, arrange the chicken breasts and sliced vegetables on the baking sheet, making sure they're evenly spaced out. Drizzle the olive oil over everything, then season with salt and pepper to taste.

Finally, pour the teriyaki sauce over the chicken and vegetables, making sure everything is coated evenly. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the veggies are tender.Once done, remove the sheet pan from the oven and let it cool for a few minutes before serving. Garnish with chopped green onions and sesame seeds for extra flavor and visual appeal.This Sheet Pan Teriyaki Chicken and Vegetables recipe is sure to become a new favorite in your dinner rotation. It's a flavorful and nutritious meal that's easy to make and easy to clean up. Enjoy!