Low-Carb Teriyaki Chicken & Veggies One-Pan Meal

In a bowl, marinate the cubed chicken in G Hughes Teriyaki Sauce for 1-2 hours to allow the flavors to soak in.
Prepare the Veggies:

While the chicken is marinating, prepare the vegetables. Dice the onion and bell peppers, and halve the mushrooms. Cut the broccoli into florets. Set the veggies aside.
Mix Chicken and Veggies:

After marinating, combine the chicken and vegetables in a baking dish. Add the minced ginger, minced garlic, and a bit of additional teriyaki marinade to coat everything evenly. Adjust the amount of marinade according to your preference.
Season:

Season with salt and pepper to taste.
Top with Butter:

Dot the mixture with the butter pieces, spreading them evenly over the chicken and vegetables.
Bake:

Preheat your oven to 400°F (200°C). Bake for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
Serve:

Once done, remove from the oven and enjoy your delicious, low-carb meal!
Serving and Storage Tips