11 Feb Pargiyot With Peppers and Onions
4 skinless boneless chicken thighs (Pargiyot) (approximately 1 pound)
4 Tablespoons extra virgin olive oil
4 Tablespoons teriyaki sauce
4 Tablespoons low sodium soy sauce
3 cloves garlic minced
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/2 red bell pepper cut into thin strips
1/2 orange or yellow bell pepper cut into thin strips
1/2 yellow onion cut into thin strips
Preheat oven to 425° F. Place chicken thighs and vegetables in a large bowl.
In a small measuring cup, whisk together olive oil, teriyaki sauce, soy sauce, garlic, salt and pepper. Pour over the chicken and veggies and toss until well coated. Line a baking sheet with a silicone baking mat or parchment paper. Add the chicken and vegetables to the baking sheet in a single layer and bake for approximately 30 minutes.