Name: Sheet Pan Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (~142g); 1 cup Broccoli Florets (~91g); 1 cup Red Bell Pepper, Sliced (~150g); 1 medium Carrot, Sliced (~61g); 1 tbsp Teriyaki Sauce (~16g); 1.5 tsp Olive Oil (~7g)

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant plate of tender teriyaki-glazed chicken paired with a medley of roasted vegetables. This sheet pan meal combines the savory flavor of marinated chicken with the natural sweetness of roasted bell peppers, broccoli, and carrots for a satisfying, wholesome dinner.

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NUTRITION

Protein

36.3g

Fat

8.6g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Broccoli Florets (~91g)

1 cup Red Bell Pepper, Sliced (~150g)

1 medium Carrot, Sliced (~61g)

1 tbsp Teriyaki Sauce (~16g)

1.5 tsp Olive Oil (~7g)

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PREPARATION

1
Preheat your oven to 425°F.
2
In a bowl, toss the chicken breast with teriyaki sauce until well coated.
3
On a large sheet pan, arrange the marinated chicken breast in the center. Surround the chicken with broccoli florets, sliced red bell pepper, and carrot slices.
4
Drizzle olive oil over the vegetables and season lightly with salt and pepper if desired.
5
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6
Remove from the oven, let rest for a few minutes, then serve immediately.