Sheet Pan Teriyaki Chicken and Peppers
This Sheet Pan Teriyaki Chicken and Peppers is a quick and flavorful dinner for busy weeknights. Juicy strips of chicken are coated in teriyaki sauce and roasted with bell peppers.
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Ingredients
- 1 ½ lbs chicken breast cut into strips
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 cup teriyaki sauce
- 1 green onion diced
- ½ tbsp sesame seeds
- Rice to serve (optional)
Instructions
- Preheat your oven to 400°F.
- Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
- In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavor.
- Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
- Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
- Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.
Calories: 320kcal