Meal Prep: Easy Chicken Teriyaki

I don’t remember what prompted me to want to start meal prepping for Joe’s work week – something about the knowledge that he was eating out at restaurants nearly every day (the money! the calories!)… or maybe it’s the fact that he packs my work lunch each night (all finger food I can eat in my car, since I drive around all day for work)… or maybe jealousy that he sits in a office downtown (in my head, very glamorous) and I sit in my dirty car… regardless, last winter I found this recipe for chicken teriyaki which he has repeatedly asked for since that time. This is simple and good to eat and is going to become part of our regular rotation.

Sheet Pan Chicken Teriyaki (adapted from Tasty)
Serves 4

Ingredients
½ cup low sodium soy sauce
3 tablespoons water
½ tablespoon garlic, minced
1 tablespoon cornstarch
4 tablespoons honey
3 skinless chicken breasts
½ bell pepper, sliced
1 cup broccoli floret
1 cup baby carrot
1 cup green beans, trimmed
salt and pepper, to taste
2 cups cooked brown rice, for serving
sesame seed, for garnish
green onion, for garnish

1. Preheat the oven to 400ºF.
2. In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
3. Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots around the chicken.
4. Season the vegetables and chicken with salt and pepper. Coat everything well with teriyaki sauce, reserving a little for later.
5. Bake for 20 minutes or until the chicken is cooked through and juices run clear. (White meat chicken should reach an internal temperature of 165ºF!)
6. Remove the pan from oven and let cool. Slice the chicken into strips.
7. Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice.
8. Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
9. Refrigerate up to 4 days.