YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken with Crispy Broccoli
Enjoy a vibrant and balanced meal featuring tender, marinated chicken breast baked to perfection alongside crispy roasted broccoli and a side of fluffy quinoa, all lightly glazed with a homemade teriyaki sauce that lends a sweet-savory finish.
INGREDIENTS
6 oz Chicken Breast
1.5 cups Broccoli
0.5 cup Cooked Quinoa
2 tbsp Teriyaki Sauce
PREPARATION
Preheat your oven to 425°F.
In a small bowl, mix the teriyaki sauce with a splash of water if needed to thin it out slightly.
Place the chicken breast on a sheet pan and brush generously with half of the teriyaki sauce. Season lightly with salt and pepper.
Arrange the broccoli florets around the chicken on the sheet pan. Drizzle the remaining teriyaki sauce over the broccoli.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender with crispy edges.
While the chicken and broccoli roast, prepare the quinoa according to package instructions.
Once everything is ready, serve the roasted teriyaki chicken and crispy broccoli over a bed of warm quinoa. Enjoy your balanced, flavorful meal!