Sheet Pan Teriyaki Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Vegetables

Enjoy a vibrant and balanced dish featuring tender teriyaki chicken paired with an assortment of crisp roasted vegetables. This dish combines the savory flavors of a homemade teriyaki marinade with the natural sweetness of roasted bell peppers, broccoli, and carrots, all lightly drizzled with olive oil for a perfectly balanced meal.

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NUTRITION

303kcal
Protein
36.1g
Fat
8.2g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

0.5 cup Sliced Red Bell Pepper

1 cup Broccoli Florets

1 medium Carrot, sliced

2 tsp Olive Oil

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PREPARATION

  • 1

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

  • 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 the sheet pan and brush with half of the marinade, reserving the rest for later.

  • 4

    Arrange the sliced bell pepper, broccoli florets, and carrot slices around the chicken on the sheet pan.

  • 5

    Drizzle the vegetables with olive oil and toss lightly to ensure even coating.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Halfway through the cooking time, brush the chicken with the remaining marinade to enhance the teriyaki flavor.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Sheet Pan Teriyaki Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Vegetables

Enjoy a vibrant and balanced dish featuring tender teriyaki chicken paired with an assortment of crisp roasted vegetables. This dish combines the savory flavors of a homemade teriyaki marinade with the natural sweetness of roasted bell peppers, broccoli, and carrots, all lightly drizzled with olive oil for a perfectly balanced meal.

NUTRITION

303kcal
Protein
36.1g
Fat
8.2g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

0.5 cup Sliced Red Bell Pepper

1 cup Broccoli Florets

1 medium Carrot, sliced

2 tsp Olive Oil

PREPARATION

  • 1

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

  • 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 the sheet pan and brush with half of the marinade, reserving the rest for later.

  • 4

    Arrange the sliced bell pepper, broccoli florets, and carrot slices around the chicken on the sheet pan.

  • 5

    Drizzle the vegetables with olive oil and toss lightly to ensure even coating.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Halfway through the cooking time, brush the chicken with the remaining marinade to enhance the teriyaki flavor.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.