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 and healthy dinner featuring juicy chicken breast glazed in a homemade teriyaki sauce, paired with a medley of crisply roasted vegetables including broccoli, red bell pepper, and carrots. The dish strikes a perfect balance of savory and sweet flavors while delivering a nutrient-dense meal ideal for your fitness goals.

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NUTRITION

359kcal
Protein
48.3g
Fat
5.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush half of the marinade over the chicken, ensuring it’s evenly coated.

  • 4

    Chop broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables and gently toss them to coat.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for a couple of minutes, and serve hot.

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 and healthy dinner featuring juicy chicken breast glazed in a homemade teriyaki sauce, paired with a medley of crisply roasted vegetables including broccoli, red bell pepper, and carrots. The dish strikes a perfect balance of savory and sweet flavors while delivering a nutrient-dense meal ideal for your fitness goals.

NUTRITION

359kcal
Protein
48.3g
Fat
5.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush half of the marinade over the chicken, ensuring it’s evenly coated.

  • 4

    Chop broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables and gently toss them to coat.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for a couple of minutes, and serve hot.