Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

This vibrant and flavorful dish features succulent teriyaki-glazed chicken breast paired with perfectly roasted broccoli and bell peppers. Enhanced with a zesty garlic-ginger marinade and a drizzle of olive oil, it’s a wholesome, balanced meal that’s both satisfying and nutrient-dense.

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NUTRITION

391kcal
Protein
44.6g
Fat
15g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Bell Peppers

2 tsp Olive Oil

2 tbsp Teriyaki Sauce

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Sesame Seeds (optional)

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PREPARATION

  • 1

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

  • 2

    Prepare the marinade by combining teriyaki sauce, minced garlic, grated ginger, and a drizzle of olive oil in a bowl.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the marinade, ensuring it is evenly coated.

  • 4

    Cut the broccoli into florets and slice the bell peppers into strips. Toss the vegetables with the remaining olive oil and a pinch of salt.

  • 5

    Arrange the vegetables around the chicken breast on the sheet pan for even roasting.

  • 6

    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 with slightly charred edges.

  • 7

    Optional: Sprinkle sesame seeds over the chicken and vegetables before serving for added crunch and flavor.

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

This vibrant and flavorful dish features succulent teriyaki-glazed chicken breast paired with perfectly roasted broccoli and bell peppers. Enhanced with a zesty garlic-ginger marinade and a drizzle of olive oil, it’s a wholesome, balanced meal that’s both satisfying and nutrient-dense.

NUTRITION

391kcal
Protein
44.6g
Fat
15g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Bell Peppers

2 tsp Olive Oil

2 tbsp Teriyaki Sauce

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Sesame Seeds (optional)

PREPARATION

  • 1

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

  • 2

    Prepare the marinade by combining teriyaki sauce, minced garlic, grated ginger, and a drizzle of olive oil in a bowl.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the marinade, ensuring it is evenly coated.

  • 4

    Cut the broccoli into florets and slice the bell peppers into strips. Toss the vegetables with the remaining olive oil and a pinch of salt.

  • 5

    Arrange the vegetables around the chicken breast on the sheet pan for even roasting.

  • 6

    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 with slightly charred edges.

  • 7

    Optional: Sprinkle sesame seeds over the chicken and vegetables before serving for added crunch and flavor.