Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and nutritious dinner featuring tender teriyaki chicken paired with a medley of crisp roasted vegetables. This dish bursts with savory-sweet flavors and satisfying textures, all perfectly balanced on one easy-to-manage sheet pan.

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NUTRITION

351kcal
Protein
39g
Fat
8.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli Florets

0.5 cup Chopped Carrots

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Fresh Minced Ginger

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the low sodium soy sauce, honey, garlic powder, and minced ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast, red bell pepper (sliced), broccoli florets, and chopped carrots on the sheet pan. Drizzle olive oil over the vegetables and toss gently to coat evenly.

  • 4

    Pour the teriyaki marinade over the chicken and vegetables, ensuring all pieces are well-coated.

  • 5

    Arrange the chicken in the center of the pan with vegetables spread around it for even roasting.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and nutritious dinner featuring tender teriyaki chicken paired with a medley of crisp roasted vegetables. This dish bursts with savory-sweet flavors and satisfying textures, all perfectly balanced on one easy-to-manage sheet pan.

NUTRITION

351kcal
Protein
39g
Fat
8.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli Florets

0.5 cup Chopped Carrots

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Fresh Minced Ginger

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the low sodium soy sauce, honey, garlic powder, and minced ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast, red bell pepper (sliced), broccoli florets, and chopped carrots on the sheet pan. Drizzle olive oil over the vegetables and toss gently to coat evenly.

  • 4

    Pour the teriyaki marinade over the chicken and vegetables, ensuring all pieces are well-coated.

  • 5

    Arrange the chicken in the center of the pan with vegetables spread around it for even roasting.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.