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

Savor a vibrant, one-pan meal featuring juicy teriyaki-glazed chicken paired with a medley of roasted vegetables. This dish offers a beautiful balance of sweet and savory flavors with a crisp roasted finish, perfect for a hearty dinner that’s both satisfying and nutritious.

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NUTRITION

362kcal
Protein
45g
Fat
9.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1/2 medium Onion (55g)

1 tbsp Teriyaki Sauce (16g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the chicken breast into even pieces and place on a sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the carrot into rounds, and roughly slice the onion.

  • 4

    In a small bowl, mix the teriyaki sauce with olive oil. Drizzle over the chicken, ensuring it is evenly coated. Season with salt and pepper.

  • 5

    Arrange the chopped vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slight charred edges.

  • 7

    Stir halfway through roasting to ensure even cooking and glazing.

  • 8

    Serve warm and enjoy your balanced meal.

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

Savor a vibrant, one-pan meal featuring juicy teriyaki-glazed chicken paired with a medley of roasted vegetables. This dish offers a beautiful balance of sweet and savory flavors with a crisp roasted finish, perfect for a hearty dinner that’s both satisfying and nutritious.

NUTRITION

362kcal
Protein
45g
Fat
9.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1/2 medium Onion (55g)

1 tbsp Teriyaki Sauce (16g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the chicken breast into even pieces and place on a sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the carrot into rounds, and roughly slice the onion.

  • 4

    In a small bowl, mix the teriyaki sauce with olive oil. Drizzle over the chicken, ensuring it is evenly coated. Season with salt and pepper.

  • 5

    Arrange the chopped vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slight charred edges.

  • 7

    Stir halfway through roasting to ensure even cooking and glazing.

  • 8

    Serve warm and enjoy your balanced meal.