Teriyaki Glazed Chicken with Roasted Vegetable Medley

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup low-sodium teriyaki sauce
• 2 cups broccoli florets
• 2 bell peppers, diced
• 1 medium zucchini, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, toss the diced broccoli, bell peppers, and zucchini with the olive oil, garlic powder, paprika, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.