Easy Sheet Pan Chicken Teriyaki and Veggies Recipe:

Instructions: Pre-heat oven to 400 degrees Fahrenheit and line a large sheet pan (at least 12 x 17) with parchment paper. Set aside. Start off by making teriyaki sauce: in a small saucepan over medium-high heat whisk together all sauce ingredients from above. *Start with 2 tbsp water. If sauce becomes too thick, add more water as needed. Once well-combined, bring your sauce ingredients to a simmer. Once thick and bubbly, remove from heat. Set aside. Next, cut your chicken breasts in half lengthwise so you have 4- 6 pieces. Seasons chicken on all sides with salt and pepper. Place chicken on prepared sheet pan and drizzle each piece with enough of the sauce to cover. Cook in preheated oven for 10 minutes. Then, carefully remove pan from oven and flip chicken over. Drizzle sauce on other sides and return to oven, cooking for an additional 5 minutes. Then, again remove pan. Next, carefully add broccoli, carrots, pepper, pineapple and potatoes (as well as any additional vegetables you would lie to add in) to pan, placing them all around the chicken. Drizzle with additional teriyaki sauce, and toss veggies to coat. Be sure to reserve some sauce for serving. Return pan with chicken and veggies to oven and cook 18- 20 minutes until chicken is completely cooked through and veggies are fork tender. Check chicken around the 12- 15 minute mark to make sure it is not getting too done. If it is, simply remove your chicken from the pan first, then continue cooking veggies. While chicken and veggies cook, prepare some rice or quinoa to serve your Easy Sheet Pan Chicken Teriyaki and Veggies over. Set aside. When chicken and veggies are done, carefully remove from oven. Garnish with green onions and sesame seeds if desired. Cut chicken into strips or kid-friendly sized pieces. Serve chicken and veggies over rice/quinoa. Drizzle with remaining sauce and serve immediately. Enjoy!