YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken with Crispy Roasted Broccoli
Enjoy a vibrant, balanced dinner featuring tender teriyaki chicken laid alongside crispy roasted broccoli, served with a side of nutty brown rice. This sheet pan meal delivers a delicious medley of sweet and savory flavors with a satisfying crunch from toasted sesame seeds, making it as visually appealing as it is nutritious.
INGREDIENTS
5 ounces Chicken Breast
1 cup Broccoli
1 teaspoon Olive Oil
1 tablespoon Teriyaki Sauce
1 teaspoon Sesame Seeds
½ cup Cooked Brown Rice
PREPARATION
Preheat your oven to 425°F.
In a bowl, toss the chicken breast with the teriyaki sauce, ensuring it is well coated. Let it marinate briefly while you prepare the vegetables.
On a sheet pan, spread out the broccoli florets and drizzle with olive oil. Season lightly with salt and pepper if desired.
Place the marinated chicken breast on the same sheet pan, ensuring there is enough space for the broccoli to roast evenly.
Roast everything in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the broccoli is tender and slightly crispy.
During the last 5 minutes of baking, sprinkle the sesame seeds over the chicken and broccoli to allow them to toast lightly.
Meanwhile, warm the cooked brown rice if needed.
Plate the roasted chicken and broccoli alongside the brown rice, and serve immediately.