Directions

1. Heat oven to 425°F. Line a large sheet pan with parchment or lightly grease it.

2. Toss the chicken with olive oil.

3. Add the chicken, bell pepper, and onion to the sheet pan and spread into a single layer. Roast for 15 minutes.

4. Remove the pan and toss everything with about ⅓ cup teriyaki sauce.

5. Return to the oven for 5–8 minutes, until the chicken reaches 165°F and the vegetables are tender-crisp.

6. Add the cashews during the last 2–3 minutes of cooking.

7. Drizzle with additional teriyaki sauce and serve over rice.