SHEET PAN CHICKEN TERIYAKI

INGREDIENTS:

2 lbs chicken breast, thinly sliced into 1/2 inch thick strips (chicken breast tends to be very thick, so I sliced the thickness of the entire breast in half so that it was 1/2 inch thick and then also cut into 1/2 inch wide strips)
1/3 cup teriyaki sauce (I used Kikkoman brand)
1tbsp olive oil
1 large broccoli crown, cut into florets
1 red bell pepper, seeds and stem removed and cut into thin strips
1 large carrot, peeled and thinly sliced
2 green scallions, thinly sliced
1 tsp lightly toasted sesame seeds

DIRECTIONS:

Preheat oven to 400°F. Line a three quarter baking sheet with foil. If you do not have that larger of a baking sheet, you can also use two half sheets.

Place chicken, broccoli, red bell pepper and carrots onto baking sheet. Everything should be close together but not overlapping. Lightly brush the vegetables with olive oil. Brush the chicken and vegetables with teriyaki sauce. Cook in oven for about 16-20 minutes, or until chicken is cooked and vegetables are tender but still crisp. The cooking time will vary depending on the thickness of your chicken.

Remove sheet from oven. Garnish with scallions and sesame seeds. Brush a little more teriyaki sauce over everything before serving.

Enjoy,