Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the chicken thighs, olive oil, salt, pepper, garlic powder, ground ginger, and half of the teriyaki sauce. Toss everything together until the chicken is well coated.
On your sheet pan, spread the chopped red bell pepper, yellow onion, and broccoli florets in an even layer. Drizzle with a bit of olive oil, and season with salt and pepper to taste.
Nestle the coated chicken thighs among the vegetables on the sheet pan.
Place the sheet pan in the preheated oven and roast for about 20 minutes. After 20 minutes, remove the pan and brush the remaining teriyaki sauce over the chicken and vegetables.
Sprinkle the snow peas over the chicken and veggies. Return the sheet pan to the oven and roast for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Once cooked, remove the sheet pan from the oven. Allow it to cool slightly, then garnish with sesame seeds, minced green onions, fresh herbs, or red pepper flakes if desired. Serve warm and enjoy!
