Sheet Pan Chicken Teriyaki and Veggies

This easy, one-pan meal features tender strips of chicken breast marinated in low-sodium teriyaki sauce and roasted alongside a colorful mix of bell peppers, carrots, broccoli, and sugar snap peas. Baked to perfection and served with a sprinkle of sesame seeds over hearty brown rice, it's a flavorful, balanced dinner with minimal cleanup. Packed with lean protein, fiber-rich veggies, and whole grains, this dish supports sustained energy, heart health, and overall wellness—perfect for a quick and nutritious weeknight meal.

Ingredients
  

  • 4 medium boneless, skinless chicken breasts
  • 1 red bell pepper
  • 2 medium carrots peeled
  • 1 head of broccoli
  • 1 1/2 cups sugar snap peas
  • 1 1/2 tbsp olive oil
  • 1/2 cup low sodium teriyaki sauce
  • sesame seeds. for serving
  • brown rice, for serving

Instructions
 

  • Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
  • Cut the chicken breasts and bell pepper into one-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into one-inch batons. Cut the broccoli into small florets.
  • Add the chicken strips to one bowl then add the low sodium teriyaki sauce and a pinch of salt and pepper and toss to combine.
  • Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine.
  • Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
  • Bake for 20-25 minutes or until the chicken is cooked through and the veggies are tender.
  • Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside the brown rice.