Cut and place the chicken in a bowl. Pour all but 2 tbsp of the teriyaki in and stir to coat. Refrigerate for at least 1 hour.
Preheat the oven to 425 degrees
Toss the prepped veggies in a large mixing bowl. Toss with 2 tbsp of the teriyaki sauce.
Place the veggies on the baking sheet and spread to distribute. Bake for 23 minutes.
Turn the oven down to 400 degrees. Make a snuggly little nest in the center of the veggies and place the chicken on the pan, sauce and all. Put back in the oven and cook for 15 minutes, or until the chicken is cook through.