Cut broccoli into bite-sized pieces, if necessary.
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Trim and cut white portions of green onion into 1" lengths. Cut green portions into thin ribbons. Keep white and green portions separate.
Pat chicken breasts dry.
Make the Sauce
In a mixing bowl, add teriyaki glaze, half the ginger (reserve remaining for vegetables), honey, and sriracha (to taste). Stir to combine and set aside.
Prepare the Vegetables
Place broccoli, red pepper strips, white portions of green onions, and remaining ginger on prepared baking sheet and toss with 4 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer on one half of the baking sheet.
Roast the Chicken and Vegetables
Rub chicken breasts with 2 tsp. olive oil and place on empty half of baking sheet. Drizzle 2 tsp. sauce (reserve remaining for plating) on each. Make sure utensils and remaining sauce do not touch raw chicken. To best avoid cross-contamination, use two bowls.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 14-16 minutes.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce on plate, garnishing chicken with sesame seeds and green portions of green onions. Bon appétit!