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