Sheet Pan Teriyaki Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Savor a balanced and vibrant meal featuring tender teriyaki-glazed chicken breast paired perfectly with a medley of crisp, roasted vegetables. The combination of savory and slightly sweet flavors makes this dish an all-time favorite that's both nourishing and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
36.6g
Fat
9.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli Florets

1 medium Carrot

1 tsp Sesame Oil

1 tbsp Teriyaki Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the Chicken Breast into evenly sized pieces if desired or leave whole for a thicker portion. Place them on the sheet pan.

  • 3

    Wash and chop the vegetables: slice the red bell pepper into strips, cut the zucchini into rounds, break broccoli into florets, and slice the carrot into thin rounds.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring even spacing for optimal roasting.

  • 5

    Drizzle the sesame oil and teriyaki sauce over the chicken and vegetables. Toss the vegetables lightly to coat evenly with the sauce and oil.

  • 6

    Season everything with a pinch of salt and additional pepper if desired.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 8

    Remove from the oven and serve immediately, enjoying the balance of savory teriyaki flavors with the natural sweetness and crunch of roasted veggies.

Sheet Pan Teriyaki Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Savor a balanced and vibrant meal featuring tender teriyaki-glazed chicken breast paired perfectly with a medley of crisp, roasted vegetables. The combination of savory and slightly sweet flavors makes this dish an all-time favorite that's both nourishing and satisfying.

NUTRITION

333kcal
Protein
36.6g
Fat
9.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli Florets

1 medium Carrot

1 tsp Sesame Oil

1 tbsp Teriyaki Sauce

PREPARATION

  • 1

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

  • 2

    Cut the Chicken Breast into evenly sized pieces if desired or leave whole for a thicker portion. Place them on the sheet pan.

  • 3

    Wash and chop the vegetables: slice the red bell pepper into strips, cut the zucchini into rounds, break broccoli into florets, and slice the carrot into thin rounds.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring even spacing for optimal roasting.

  • 5

    Drizzle the sesame oil and teriyaki sauce over the chicken and vegetables. Toss the vegetables lightly to coat evenly with the sauce and oil.

  • 6

    Season everything with a pinch of salt and additional pepper if desired.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 8

    Remove from the oven and serve immediately, enjoying the balance of savory teriyaki flavors with the natural sweetness and crunch of roasted veggies.