Preheat your oven to 375°F (190°C).

In a large baking dish, spread the uncooked rice evenly across the bottom.

Pour the chicken broth and teriyaki sauce over the rice, stirring to combine.

In a skillet over medium heat, add the olive oil and cook the diced chicken until it’s browned on all sides. Season with garlic powder, onion powder, salt, and pepper.

Add the chicken, broccoli florets, and sliced carrots into the baking dish, spreading everything out evenly.

Cover the dish with aluminum foil and bake for 40-45 minutes or until the rice is tender and the liquid is absorbed.

Remove the foil and sprinkle sesame seeds on top, if using.

Bake for an additional 5 minutes uncovered, just to toast the sesame seeds.

Let the casserole sit for about 5 minutes before serving.

Garnish with chopped green onions and serve warm.

For a vegetarian version, substitute the chicken with firm tofu or additional vegetables like bell peppers and mushrooms. You can also use quinoa instead of rice for a healthier twist. If you want to add a little kick, sprinkle some red pepper flakes on top before serving. Leftovers store well and make for a great lunch the next day. To save more time, use pre-cooked chicken such as rotisserie chicken or store-bought grilled pieces.