CHICKEN TERIYAKI WITH VEGETABLES

INGREDIENTS

1 and a half pounds of boneless, skinless chicken breast, cut in half

3 cups broccoli florets

1 cup carrots, sliced

1 red bell pepper sliced

1/4 cup teriyaki sauce

3 tbs olive oil

salt and pepper

2 cups of cooked brown rice

DIRECTIONS

Place the chicken, broccoli, carrots, and bell pepper on a foil sheet pan, put the olive oil, salt and pepper, mix, add the teriyaki sauce, mix again, and arrange the chicken and vegetables on one layer.

Heat the oven to 380 F, place the tray inside and bake for about 45 minutes or until chicken and vegetables are fully cooked.

Serve over brown rice.