Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs, cut into 1-inch pieces
- Broccoli florets: 2 cups
- Bell peppers (any color): 2, sliced
- Red onion: 1, sliced
- Teriyaki sauce: 1 cup
- Sesame oil: 2 tablespoons
- Sesame seeds: 1 tablespoon, for garnish
- Green onions: 2, sliced, for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Step 2: In a large bowl, combine the chicken, broccoli, bell peppers, and red onion.
- Step 3: Pour the teriyaki sauce and sesame oil over the chicken and vegetables. Toss well to ensure everything is evenly coated.
- Step 4: Spread the chicken and vegetables in a single layer on the prepared sheet pan.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp, stirring halfway through to ensure even cooking.
- Step 6: Garnish with sesame seeds and sliced green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat until warmed through, to maintain the chicken's texture.
- Serve over rice or quinoa for a complete and satisfying meal.
- Don't overcrowd the pan – use two sheet pans if needed to ensure the chicken and vegetables roast properly and get nicely caramelized.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American