YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken and Crispy Broccoli
Enjoy a vibrant and balanced plate featuring tender teriyaki-glazed chicken breast paired with crispy, oven-roasted broccoli and a side of nutty brown rice. This dish offers a delightful mix of savory, sweet, and umami flavors with a satisfying crunch and wholesome goodness.
INGREDIENTS
4 ounces Chicken Breast
2 tablespoons Low-Sodium Teriyaki Sauce
1.5 cups Broccoli
1 teaspoon Olive Oil
1/2 cup Cooked Brown Rice
PREPARATION
Preheat your oven to 425°F.
In a bowl, toss the chicken breast with the low-sodium teriyaki sauce ensuring it's well coated. Set aside to marinate for at least 10 minutes if time allows.
On a sheet pan lined with parchment paper, arrange the marinated chicken and add the broccoli florets.
Drizzle olive oil evenly over the broccoli and toss gently to coat.
Place the sheet pan in the oven and roast for 18-20 minutes, or until the chicken is cooked through and the broccoli has crisped edges.
Meanwhile, prepare the cooked brown rice as per package instructions if not already made.
Serve the cooked chicken and crispy broccoli over the brown rice, drizzling any extra pan juices on top for added flavor.