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–+ servings

Sheet Pan Teriyaki Chicken and Peppers

Tender chicken strips and colorful bell peppers roast together in a sweet and savory teriyaki glaze for a fast, flavorful dinner.
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Prep Time 15 minutes
Course Main Dish
Cuisine American
Servings 4

Equipment

  • Cutting board
  • Knife
  • Measuring spoons and cups
  • Large Bowl
  • Silicone spoon or spatula
  • Large baking sheet
  • Parchment paper

Ingredients
  

  • Ingredients:
  • 1 ½ lb chicken breast cut into strips
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 c teriyaki sauce
  • 1 green onion diced
  • ½ T sesame seeds
  • Rice to serve (optional)

Instructions
 

  • Instructions:
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Slice chicken and peppers into strips; dice the green onion.
  • Add chicken and peppers to a large bowl. Pour in teriyaki sauce and stir until coated.
  • Cover and refrigerate for 30 minutes for more intense flavor.
  • Spread mixture evenly on the baking sheet.
  • Bake 25–35 minutes, until chicken is cooked through and peppers are tender.
  • Top with diced green onion and sesame seeds. Serve hot over rice if desired.
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