Teriyaki Chicken Rice Bowls with Roasted Veggies

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cubed
• 2 cups brown rice, dry
• 2 cups broccoli florets
• 2 cups sliced bell peppers
• 1 cup sliced mushrooms
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp sesame seeds

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell peppers, and mushrooms with 1 tbsp oil on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   While the vegetables are roasting, cook the brown rice according to package instructions.