# What You'll Need:
→ Chicken & Broccoli
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds), cut into bite-sized pieces
02 - 4 cups fresh broccoli florets
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Teriyaki Sauce
06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup honey or maple syrup
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons fresh ginger, grated
11 - 2 cloves garlic, minced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water
→ For Serving
14 - 2 cups cooked brown rice
15 - 1 tablespoon toasted sesame seeds
16 - 2 green onions, thinly sliced
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, combine chicken pieces and broccoli florets with olive oil, salt, and pepper. Toss until evenly coated. Spread mixture in a single layer across the prepared sheet pan.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Place over medium heat and bring to a gentle simmer.
04 - In a small bowl, combine cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce and continue cooking for 2 to 3 minutes until the sauce reaches desired thickness. Remove from heat.
05 - Pour half of the prepared teriyaki sauce over the chicken and broccoli mixture on the sheet pan, tossing gently to coat all pieces evenly. Reserve remaining sauce for finishing.
06 - Transfer sheet pan to preheated oven and roast for 20 to 25 minutes, stirring mixture halfway through cooking, until chicken reaches internal temperature of 165°F and broccoli is tender with slightly crispy edges.
07 - Divide cooked brown rice among serving bowls. Top with roasted chicken and broccoli mixture. Drizzle with reserved teriyaki sauce and garnish with toasted sesame seeds and sliced green onions.
