One Pan Teriyaki Chicken and Veggies

This recipes was very easy with easy clean up when using foil, I ended up having 3 extra servings for leftovers!  Great flavor, and the chicken was very tender!

2 tablespoons olive oil
3 chicken breasts, sliced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried minced onions
3 tablespoons low-sodium teriyaki sauce
3 tablespoons honey
2 cups cauliflower, washed and trimmed
2 cups broccoli florets, washed and trimmed
2 1/2 cups baby carrots, rinsed

Instructions
Preheat oven to 425 degrees
Line a baking sheet with heavy-duty aluminum foil, and pour olive oil on foil
Place chicken, cauliflower and carrots on pan, and toss with olive oil

Season with sea salt, pepper, onions and garlic
Brush with honey and teriyaki sauce
Bake for 25 minutes, then add broccoli
Bake for another 5 minutes, or until chicken is at least 165 degrees, according to thermometer and veggies are tender