Ingredients
1/4
cup vegetable oil
1
box (3.9 oz) Betty Crocker™ Teriyaki Sheet Pan Dinner Starter
4
boneless skinless chicken breasts (6 to 8 oz each)
2
cups peeled, sliced carrots (1/4 inch thick)
1
cup frozen shelled edamame
2
tablespoons sliced green onions
1
tablespoon chopped fresh cilantro leaves
1
teaspoon sesame seed
Preparation
Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In medium bowl, mix oil and seasoning mix (from box); transfer 2 tablespoons of the mixture to large bowl. Add chicken to oil mixture in large bowl; turn to coat. Place chicken in pan. Roast 15 minutes.
Add carrots and edamame to oil mixture in medium bowl; toss to coat. Add vegetable mixture to pan. Roast 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are hot.
Drizzle with sauce (from box). Top with green onions, cilantro leaves and sesame seed.
