Name: Sheet Pan Teriyaki Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup chopped Broccoli; 1 medium Red Bell Pepper; 1 small Carrot, sliced; 2 tbsp Teriyaki Sauce; 2 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner that features succulent teriyaki glazed chicken paired with a medley of roasted vegetables. The tender chicken, marinated in a light homemade teriyaki sauce, is perfectly complemented by sweet red bell peppers, crisp broccoli, and tender carrots, all kissed with a drizzle of olive oil for added richness.

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NUTRITION

Protein

36g

Fat

12.9g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 small Carrot, sliced

2 tbsp Teriyaki Sauce

2 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small bowl, mix the teriyaki sauce ingredients if making homemade, or use your preferred store-bought sauce.
3
Place the chicken breast on one side of a large sheet pan.
4
Add the chopped broccoli, sliced red bell pepper, and carrot to the pan.
5
Drizzle the olive oil over the vegetables and season lightly with salt and pepper if desired. Toss gently to coat evenly.
6
Drizzle the teriyaki sauce over the chicken breast, ensuring it's well-coated.
7
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
8
Remove from the oven, let rest for a few minutes, then serve immediately.