YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken with Roasted Broccoli
A vibrant and flavorful sheet pan dinner featuring tender teriyaki-glazed chicken breast paired with roasted broccoli drizzled with olive oil. Perfectly balanced with lean protein and nutrient-rich vegetables, this easy-to-make dish offers a satisfying harmony of savory and slightly sweet flavors.
INGREDIENTS
6 oz Chicken Breast
2 cups Broccoli
1 tbsp Olive Oil
2 tbsp Teriyaki Sauce
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Place the chicken breast on the sheet pan. Drizzle 1 tablespoon of olive oil over the chicken.
Pour 2 tablespoons of teriyaki sauce evenly over the chicken breast, ensuring a good coating.
Add the broccoli florets to the sheet pan around the chicken. If desired, drizzle a little extra olive oil over the broccoli and season with a pinch of salt and pepper.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli is tender with slightly crispy edges.
Remove from the oven and let the dish rest for a couple of minutes before serving.