1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut chicken into 1½-inch pieces and slice all vegetables into similar sizes.

3. In a large bowl, toss chicken and vegetables with olive oil, garlic, salt, and pepper until evenly coated.

4. Arrange the mixture in a single layer on the prepared sheet pan and drizzle with half of the teriyaki sauce.

5. Roast for 20–25 minutes, stirring halfway through, until chicken reaches 165°F internally and vegetables are tender-crisp.

6. Drizzle remaining teriyaki sauce over the pan, return to oven for 5 more minutes.

7. Remove from oven, let rest for 2 minutes, then garnish with sesame seeds and green onions.

8. Serve directly from the pan or over rice, quinoa, or noodles.