Name: Sheet Pan Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1 cup Broccoli; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1 tsp Olive Oil; 1 tbsp Low Sodium Soy Sauce; 1 tsp Honey

Sheet Pan Teriyaki Chicken with 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 with Roasted Vegetables

Enjoy a balanced and vibrant dinner featuring tender teriyaki-marinated chicken paired with a medley of roasted crisp vegetables. This dish offers a burst of savory and slightly sweet flavors with a satisfying texture and aroma, perfect for a wholesome, protein-packed meal.

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NUTRITION

Protein

46g

Fat

9.4g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

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PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, combine low sodium soy sauce and honey to create the teriyaki marinade.
3
Place the chicken breast on a large sheet pan and brush both sides with the marinade.
4
Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables in olive oil, a pinch of salt, and pepper.
5
Arrange the vegetables around the chicken on the sheet pan.
6
Bake in the preheated oven for about 20-25 minutes or until the chicken is fully cooked and vegetables are tender.
7
Optionally, broil for an additional 2-3 minutes at the end to achieve a slight char for enhanced flavor.
8
Remove from oven, let rest for a couple of minutes, and serve warm.