Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

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 Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

Enjoy a simple, vibrant sheet pan dish featuring juicy teriyaki chicken paired with perfectly roasted broccoli and carrots. The flavors meld beautifully with a homemade teriyaki glaze and a touch of olive oil, creating a wholesome meal that's as colorful as it is delicious.

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NUTRITION

361kcal
Protein
37.2g
Fat
17.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Teriyaki Sauce

1 cup Broccoli

1 medium Carrot

1 tablespoon Olive Oil

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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 small bowl, combine the teriyaki sauce with a tablespoon of olive oil. This will help to coat the chicken and vegetables evenly.

  • 3

    Place the chicken breast on the sheet pan, and brush it generously with the teriyaki mixture.

  • 4

    Add the chopped broccoli and sliced carrot (or carrot sticks) around the chicken. Drizzle any remaining sauce over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let it sit for a couple of minutes, then slice the chicken if desired and serve immediately.

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

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 Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

Enjoy a simple, vibrant sheet pan dish featuring juicy teriyaki chicken paired with perfectly roasted broccoli and carrots. The flavors meld beautifully with a homemade teriyaki glaze and a touch of olive oil, creating a wholesome meal that's as colorful as it is delicious.

NUTRITION

361kcal
Protein
37.2g
Fat
17.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Teriyaki Sauce

1 cup Broccoli

1 medium Carrot

1 tablespoon Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the teriyaki sauce with a tablespoon of olive oil. This will help to coat the chicken and vegetables evenly.

  • 3

    Place the chicken breast on the sheet pan, and brush it generously with the teriyaki mixture.

  • 4

    Add the chopped broccoli and sliced carrot (or carrot sticks) around the chicken. Drizzle any remaining sauce over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let it sit for a couple of minutes, then slice the chicken if desired and serve immediately.