We've cooked this meal 9 times in the last month, and everyone is still loving it.

Servings: 4

1 pound boneless, skinless chicken breasts, diced
2 cups broccoli florets
1 cup sliced carrots
1 cup uncooked rice
1 cup teriyaki sauce
1 tablespoon olive oil
2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon sesame seeds (optional)
2 tablespoons chopped green onions for garnish

Preheat your oven to 375°F (190°C).

In a large baking dish, spread the uncooked rice evenly across the bottom.

Pour the chicken broth and teriyaki sauce over the rice, stirring to combine.

In a skillet over medium heat, add the olive oil and cook the diced chicken until it's browned on all sides. Season with garlic powder, onion powder, salt, and pepper.

Add the chicken, broccoli florets, and sliced carrots into the baking dish, spreading everything out evenly.

Cover the dish with aluminum foil and bake for 40-45 minutes or until the rice is tender and the liquid is absorbed.

Remove the foil and sprinkle sesame seeds on top, if using.

Bake for an additional 5 minutes uncovered, just to toast the sesame seeds.

Let the casserole sit for about 5 minutes before serving.

Garnish with chopped green onions and serve warm.