Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

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

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and balanced sheet pan dinner featuring tender teriyaki chicken paired with a medley of crispy roasted vegetables. This dish delivers a harmonious blend of savory and sweet flavors, with a light glaze that perfectly complements the charred, caramelized edges of fresh broccoli, red bell pepper, and carrots, making for a satisfying and nutritious meal.

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NUTRITION

318kcal
Protein
36.2g
Fat
8.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

2 tbsp Low Sodium Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the low sodium teriyaki sauce and olive oil.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with half of the teriyaki mixture.

  • 4

    Arrange the chopped broccoli, sliced red bell pepper, and sliced carrot around the chicken on the sheet pan. Drizzle the remaining teriyaki mixture over the vegetables and toss gently to coat.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisped around the edges.

  • 6

    Remove from the oven, let it rest for a couple of minutes, then serve immediately.

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

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

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and balanced sheet pan dinner featuring tender teriyaki chicken paired with a medley of crispy roasted vegetables. This dish delivers a harmonious blend of savory and sweet flavors, with a light glaze that perfectly complements the charred, caramelized edges of fresh broccoli, red bell pepper, and carrots, making for a satisfying and nutritious meal.

NUTRITION

318kcal
Protein
36.2g
Fat
8.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

2 tbsp Low Sodium Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the low sodium teriyaki sauce and olive oil.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with half of the teriyaki mixture.

  • 4

    Arrange the chopped broccoli, sliced red bell pepper, and sliced carrot around the chicken on the sheet pan. Drizzle the remaining teriyaki mixture over the vegetables and toss gently to coat.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisped around the edges.

  • 6

    Remove from the oven, let it rest for a couple of minutes, then serve immediately.