Sheet Pan Teriyaki Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant dinner featuring succulent, teriyaki-glazed chicken breast paired with a medley of crisp roasted vegetables, all brought together on a single sheet pan. This balanced dish delivers a harmonious blend of savory and sweet flavors along with a satisfying crunch from the fresh produce.

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NUTRITION

423kcal
Protein
46.6g
Fat
16.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

2 tbsp Low-Sodium Teriyaki Sauce

1/2 tbsp Olive Oil

1 tsp Sesame Seeds (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Trim any excess fat from the chicken breast and slice into strips if desired for quicker cooking.

  • 3

    Cut the zucchini into half-moons, the red bell pepper into strips, and peel and slice the carrot into thin rounds.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and toss gently to coat evenly.

  • 5

    Drizzle the teriyaki sauce over the chicken and vegetables ensuring everything is lightly coated.

  • 6

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender with slight charred edges.

  • 7

    Optionally, sprinkle sesame seeds over the dish immediately after removing from the oven.

  • 8

    Serve hot and enjoy your balanced teriyaki sheet pan meal.

Sheet Pan Teriyaki Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant dinner featuring succulent, teriyaki-glazed chicken breast paired with a medley of crisp roasted vegetables, all brought together on a single sheet pan. This balanced dish delivers a harmonious blend of savory and sweet flavors along with a satisfying crunch from the fresh produce.

NUTRITION

423kcal
Protein
46.6g
Fat
16.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

2 tbsp Low-Sodium Teriyaki Sauce

1/2 tbsp Olive Oil

1 tsp Sesame Seeds (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Trim any excess fat from the chicken breast and slice into strips if desired for quicker cooking.

  • 3

    Cut the zucchini into half-moons, the red bell pepper into strips, and peel and slice the carrot into thin rounds.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and toss gently to coat evenly.

  • 5

    Drizzle the teriyaki sauce over the chicken and vegetables ensuring everything is lightly coated.

  • 6

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender with slight charred edges.

  • 7

    Optionally, sprinkle sesame seeds over the dish immediately after removing from the oven.

  • 8

    Serve hot and enjoy your balanced teriyaki sheet pan meal.