Ingredients
- Chicken thighs (boneless, skinless) – 1.5 lbs
- Broccoli florets – 1 large head
- Bell peppers (various colors) – 2, sliced
- Red onion – 1, sliced
- Teriyaki sauce – 1 cup
- Sesame oil – 2 tablespoons
- Sesame seeds – 1 tablespoon
- Green onions – 2, chopped (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 thighs and teriyaki sauce. Marinate for at least 15 minutes, or up to 30 minutes for better flavor.
- Step 3: In a separate bowl, toss the broccoli florets, bell peppers, and red onion with sesame oil. Season lightly with salt and pepper.
- Step 4: Spread the vegetables in a single layer on the prepared sheet pan. Place the marinated chicken thighs evenly among the vegetables.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Step 6: Garnish with sesame seeds and chopped green onions before serving. Serve immediately with rice or quinoa if desired.
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 to keep the chicken moist and the vegetables crisp.
- Serve this vibrant dish over fluffy rice and a dollop of sriracha mayo for extra flavor and a bit of a kick!
- To prevent soggy vegetables, make sure they're spread in a single layer on the sheet pan and not overcrowded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American