Sheet Pan Teriyaki Chicken and Crispy Broccoli

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

Sheet Pan Teriyaki Chicken and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Broccoli

Enjoy a vibrant sheet pan meal featuring tender teriyaki-marinated chicken breast paired with crispy roasted broccoli and red bell pepper, served alongside a portion of fluffy brown rice. This balanced dish delivers a satisfying mix of savory, sweet, and umami flavors, making it a perfect, hassle-free dinner option.

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NUTRITION

401kcal
Protein
38g
Fat
10.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1/2 Red Bell Pepper

1/2 cup Cooked Brown Rice

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1/2 tsp Sesame Seeds (optional)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the low sodium soy sauce, honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast on the sheet pan. Brush the teriyaki marinade over the chicken, ensuring it is evenly coated.

  • 4

    Add the broccoli florets and sliced red bell pepper around the chicken on the sheet pan. Drizzle olive oil over the veggies and toss gently to coat.

  • 5

    Roast the chicken and vegetables in the preheated oven for 20-25 minutes or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 6

    While the sheet pan is in the oven, prepare the cooked brown rice if not already done.

  • 7

    Once cooked, slice the chicken and plate it alongside the roasted vegetables. Serve with the brown rice on the side and garnish with a sprinkle of sesame seeds, if desired.

Sheet Pan Teriyaki Chicken and Crispy Broccoli

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

Sheet Pan Teriyaki Chicken and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Broccoli

Enjoy a vibrant sheet pan meal featuring tender teriyaki-marinated chicken breast paired with crispy roasted broccoli and red bell pepper, served alongside a portion of fluffy brown rice. This balanced dish delivers a satisfying mix of savory, sweet, and umami flavors, making it a perfect, hassle-free dinner option.

NUTRITION

401kcal
Protein
38g
Fat
10.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1/2 Red Bell Pepper

1/2 cup Cooked Brown Rice

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1/2 tsp Sesame Seeds (optional)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the low sodium soy sauce, honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast on the sheet pan. Brush the teriyaki marinade over the chicken, ensuring it is evenly coated.

  • 4

    Add the broccoli florets and sliced red bell pepper around the chicken on the sheet pan. Drizzle olive oil over the veggies and toss gently to coat.

  • 5

    Roast the chicken and vegetables in the preheated oven for 20-25 minutes or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 6

    While the sheet pan is in the oven, prepare the cooked brown rice if not already done.

  • 7

    Once cooked, slice the chicken and plate it alongside the roasted vegetables. Serve with the brown rice on the side and garnish with a sprinkle of sesame seeds, if desired.