Teriyaki Chicken Sheet Pan Supper

• servings: 8

Ingredients

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

8 green onions, halved lengthwise, and cut crosswise into 1-inch pieces

1 head broccoli, cut into small florets

12 tricolor mini peppers, stemmed and halved lengthwise

1 large red onion, cut into large chunks

1½ cups (12 ounces) teriyaki sauce

8 boneless, skinless chicken thighs

Grated zest of 1 lime

Sesame seeds, for garnish

Cilantro leaves, for garnish

Directions

1. Preheat the oven to 400°F.

Line a sheet pan with foil.

2. Place all the veggies on the sheet pan and drizzie on ¾ cup of the teriyaki sauce.

Split the remaining ¾ cup sauce between two bowls.

3. Toss the veggies to coat them in the sauce.

4. Arrange the chicken thighs on top of the veggies ...

5. And brush the sauce from one of the bowls all over the chicken.

6. Bake the chicken and veggies for 15 minutes. (Wash the brush while the chicken bakes.)

7. After the 15 minutes, with a clean brush, brush the chicken with the sauce from the second bowl. Turn on the oven broiler.

8. Broil until part of the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch it carefully to make sure it doesn't burn!

9. Zest the lime all over the chicken and veggies...

VARIATIONS

» Mix the teriyaki with minced garlic and hot chile oil to bump up the flavor and heat.

» Use chicken drumsticks instead of thighs.

» Serve over rice or noodles for a heartier meal!