YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken and Crispy Veggies
Enjoy a vibrant and healthy sheet pan creation featuring tender teriyaki chicken paired with crisp, colorful veggies. This dish offers a perfect balance of savory marinated chicken and lightly roasted broccoli, red bell pepper, and zucchini, all enhanced by a homemade teriyaki glaze that provides a burst of flavor without overwhelming simplicity.
INGREDIENTS
6 oz Chicken Breast
100g Broccoli
100g Red Bell Pepper
100g Zucchini
1 tbsp Honey
1 tbsp Soy Sauce
1 tsp Sesame Oil
PREPARATION
Preheat your oven to 400°F.
In a small bowl, whisk together the honey, soy sauce, and sesame oil to create the teriyaki marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes while you prepare the vegetables.
Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into rounds.
On a large sheet pan, arrange the chicken breast and mix the vegetables together in a bowl. Drizzle the remaining marinade over the vegetables and toss gently to coat evenly.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.
Remove from the oven, slice the chicken if desired, and serve the chicken alongside the roasted veggies.