One pan Teriyaki Chicken and Vegetables

I must admit I took the easy road and bought a bottle of Teriyaki baste and glaze for this recipe.  Just brush it on the chicken, cook for a bit, add the vegetables, baste again and cook a bit more.  Along with rice you have a complete dinner in under an hour.

• 3 boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds)
• 3 cups broccoli florets (about 2 bunches)
• 1 cup sliced carrots
• 1 c. sliced celery
• 1 bottle Teriyaki baste and glaze or Teriyaki sauce

Additional vegetables (optional)

• ¼ cup edamame beans, ¼ cup pineapple chunks
• Green onions and sesame seeds for garnish

Put chicken on the pan and baste with glaze.  Put in a 400 degree oven for 20 minutes.  Tak out, flip the chicken over and baste again.  Put all the vegetables on the pan and baste with sauce.  Put pan back in oven and bake an additional 20 minutes.