Mel’s Teriyaki Chicken Veggies Sheet Pan Dinner

melskitchencafe.com

Monica

2 small-medium yellow or zucchini squash, (about 340 g), ends trimmed and cut into 1-inch pieces

1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces

½ to 1 medium red onion, cut into 1-inch pieces

1 medium head of broccoli, (about 340 g), stem trimmed, and florets cut into 1-inch pieces or so

1 to 1 ½ pounds boneless skinless chicken breasts, cut into about ½-inch strips

1 tablespoon olive oil

½ cup pineapple juice

⅓ cup soy sauce, I use low-sodium

1 tablespoon molasses

1 tablespoon brown sugar

1 tablespoon rice vinegar, can sub white vinegar

1 to 2 cloves garlic, finely minced or pressed through a garlic press

1 to 2 teaspoons finely minced fresh ginger or ¼ teaspoon dried ginger

Directions at melskitchencafe.com

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