Teriyaki Chicken with Roasted Veggies and Potatoes

Recipe

• Preheat the oven to 400 degrees
• In a large ziplock bag, add the raw chicken tenderloins, dry Italian seasoning, teriyaki marinade and 1 cup oil. Seal the bag and give it a squeeze to mix it all up and pop it in the fridge. 
• In a large mixing bowl, add the snap peas, red bell pepper, yellow squash and broccoli. Add 1 cup oil oil, salt and pepper and garlic powder. Give it a stir and then sprinkle in the dry onion soup and stir it again.
• Grab a cookie sheet and dump the veggies on it so they’re in a single layer. Then sprinkle the sesame seeds on top. Set it aside (do not put in oven until the potatoes are cooking which I walk through below).
• Now onto the potatoes– Grab a medium skillet and add in the 2 tbs olive oil. Let it heat up a little bit and then add in the potatoes that have been cut in half. Keep in mind these potatoes are small so being cut in half should be plenty small for bite size! 
• Add in the cajun seasoning, salt, pepper and smoked paprika to the potatoes and give it a stir. Keep it on medium heat and let them cook stirring occasionally. These take a bit to cook so be patient. They’ll be delicious, I promise. 
• Now that the potatoes are cooking, add the veggies into the oven. 
• Set the timer on the veggies for 15 minutes (you’ll cook them for 15 minutes, stir them and then cook them for another 15 minutes) 
• While the veggies and potatoes are cooking, grab another skillet and let’s get cooking the chicken! 
• Add oil to the new skillet you just grabbed and begin adding the chicken tenderloins so they don’t touch. I use tongs to grab them out of the marinade bag and place into the skillet. 
• Let the chicken cook on that side for 4-5 minutes then flip them over and cook for another 4-5 minutes. Time depends on the size of chicken so keep that in mind. It might be a little more or less to cook them. Don’t let them dry out! 
• Once everything is done, place the chicken, veggies and potatoes on a plate.