Sheet Pan Chicken Teriyaki and Veggies Make meal time a breeze with this quick and easy recipe for Sheet Pan Chicken Teriyaki and Veggies. PREP TIME 15 minutes COOK TIME 25 minutes TOTAL TIME 40 minutes SERVINGS 4 servings Ingredients ▢ 4 medium boneless, skinless chicken breasts ▢ 1 red bell pepper ▢ 2 medium carrots, peeled ▢ 1 head broccoli ▢ 1 1/2 cups sugar snap peas ▢ 1 1/2 Tablespoons olive oil ▢ 1/2 cup homemade or store-bought teriyaki sauce ▢ Sesame seeds, for serving ▢ Rice or noodles, for serving (optional) 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 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets. Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine. Add the peppers, carrots, broccoli and sugar snap peas
Blueberry Oatmeal Cookies These blueberry oatmeal cookies are soft, and chewy, and need just 4 ingredients to make! They bake in just 12 minutes and are bursting with fruit! Course Breakfast Cuisine American Prep Time 1 minute minute Cook Time 12 minutes minutes Total Time 13 minutes minutes Servings 12 Cookies Calories 136 kcal Author Arman Liew Ingredients 2 cups rolled oats gluten-free, if needed 2 large bananas mashed 1/2 cup peanut butter 1/4 cup blueberries Instructions Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside. In a large mixing bowl, combine your oats, peanut butter, and banana and mix well. Fold through your blueberries using a rubber spatula. Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape. Bake the blueberry breakfast cookies for 10-12 minutes, or until golden on the edges and just cooked in the center. Remove cookies from the oven and a