kosher salt and freshly ground black pepperto taste
1cupteriyaki saucestore-bought or homemeade, plus more for serving
1red bell peppercut into bite-sized pieces
1orange bell peppercut into bite-sized pieces
1cupbroccoli florets
1cupfresh pineapplecut into bite-sized pieces
1red onioncut into bite-sized pieces
sesame seedsoptional, for garnish
sliced green onionsoptional, for garnish
Instructions
Preheat oven to 375°F.
Season the chicken breasts salt and pepper. Brush liberally with teriyaki sauce, making sure to leave at least ½ cup for the vegetables. Set aside.
4 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, 1 cup teriyaki sauce
Add the bell peppers, broccoli, pineapple, onion, and remaining teriyaki sauce to a bowl. Toss to coat.
1 red bell pepper, 1 orange bell pepper, 1 cup broccoli florets, 1 cup fresh pineapple, 1 red onion
Grab 4 pieces of nonstick foil. Spray the middle of each sheet with nonstick spray. To each sheet, place ¼ of the vegetable mixture. Top with a chicken breast.
Fold the left and right sides of the foil to touch in the center. Roll this down towards the chicken to seal. Roll in the top and bottom to finish the seal. Repeat with the remaining packets.
Transfer the packets to a sheet pan. Bake for 30-35 minutes or until the chicken is cooked through and the veggies are tender.
Top the chicken with more teriyaki sauce and garnish with sesame seeds and green onions.
sesame seeds, sliced green onions
Video
Notes
Note: Try to use smaller, even-sized chicken breasts.
Substitute salmon, shrimp, sausage, or pork tenderloin in place of the chicken.
Use your favorite combination of veggies, such as mushrooms, carrots, cauliflower, or green beans.