Ingredients
- Chicken thighs, boneless and skinless, cut into 1-inch pieces: 1.5 lbs
- Broccoli florets: 4 cups
- Bell peppers (red, yellow, orange), cut into 1-inch pieces: 2 medium
- Soy sauce: 1/2 cup
- Honey: 1/4 cup
- Garlic, minced: 2 cloves
- Ginger, grated: 1 tablespoon
- Sesame oil: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and sesame oil. Add the chicken pieces to the bowl and toss to coat well. Let marinate for at least 15 minutes, or up to 30 minutes.
- Step 3: Add the broccoli florets and bell pepper pieces to the bowl with the marinated chicken. Toss everything together to ensure the vegetables are also coated in the teriyaki sauce.
- Step 4: Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Internal temperature of the chicken should reach 165°F (74°C).
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water to keep the chicken moist.
- Serve over rice or quinoa for a complete and satisfying meal.
- For extra flavor, sprinkle sesame seeds and chopped green onions over the chicken and veggies after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American