Sheet Pan Teriyaki Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Enjoy a vibrant medley of crispy roasted vegetables paired with tender, teriyaki-glazed chicken, all prepared on a convenient sheet pan. The dish combines savory marinated chicken with a colorful blend of broccoli, red bell pepper, and zucchini, finished with a drizzle of olive oil for an added layer of richness.

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NUTRITION

424kcal
Protein
47.8g
Fat
19.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (50g)

1 tablespoon Low Sodium Teriyaki Sauce (16g)

1 tablespoon Olive Oil (14g)

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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 bowl, coat the chicken breast with the low sodium teriyaki sauce, ensuring even coverage.

  • 3

    Cut the broccoli into florets, slice the red bell pepper into strips, and dice the zucchini.

  • 4

    In a separate bowl, toss the vegetables with olive oil, and season with a pinch of salt and pepper.

  • 5

    Arrange the marinated chicken and mixed vegetables in a single layer on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly crispy.

  • 7

    Remove from the oven, let it rest for a few minutes, and serve warm.

Sheet Pan Teriyaki Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Enjoy a vibrant medley of crispy roasted vegetables paired with tender, teriyaki-glazed chicken, all prepared on a convenient sheet pan. The dish combines savory marinated chicken with a colorful blend of broccoli, red bell pepper, and zucchini, finished with a drizzle of olive oil for an added layer of richness.

NUTRITION

424kcal
Protein
47.8g
Fat
19.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (50g)

1 tablespoon Low Sodium Teriyaki Sauce (16g)

1 tablespoon Olive Oil (14g)

PREPARATION

  • 1

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

  • 2

    In a bowl, coat the chicken breast with the low sodium teriyaki sauce, ensuring even coverage.

  • 3

    Cut the broccoli into florets, slice the red bell pepper into strips, and dice the zucchini.

  • 4

    In a separate bowl, toss the vegetables with olive oil, and season with a pinch of salt and pepper.

  • 5

    Arrange the marinated chicken and mixed vegetables in a single layer on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly crispy.

  • 7

    Remove from the oven, let it rest for a few minutes, and serve warm.