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; 1 tbsp Teriyaki Sauce; 1 cup Broccoli; 0.5 cup Red Bell Pepper; 0.5 medium Carrot; 1 tsp Extra Virgin Olive Oil; 0.5 cup Cooked Brown Rice

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 sheet pan meal featuring succulent teriyaki-marinated chicken paired with a colorful medley of roasted broccoli, red bell pepper, and carrot. Enhanced with a serving of nutty brown rice, this dish delivers a satisfying blend of flavors and textures, perfect for a balanced dinner.

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NUTRITION

Protein

37.9g

Fat

9.3g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Teriyaki Sauce

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 medium Carrot

1 tsp Extra Virgin Olive Oil

0.5 cup Cooked Brown Rice

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PREPARATION

1
Preheat your oven to 425°F.
2
In a bowl, toss the chicken breast with the teriyaki sauce ensuring it's well coated.
3
Chop the broccoli into florets, slice the red bell pepper, and cut the half carrot into bite-sized pieces.
4
On a sheet pan, arrange the marinated chicken and add the chopped vegetables around it. Drizzle the olive oil over the vegetables and toss gently.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
6
While the chicken and vegetables finish roasting, prepare the cooked brown rice if not already done.
7
Plate the dish by serving the roasted chicken and vegetables over a bed of brown rice. Enjoy your balanced meal!