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.

Sheet Pan Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Savor a well-balanced plate of tender teriyaki-glazed chicken breast alongside perfectly roasted vegetables. This dish features succulent chicken marinated in a light teriyaki sauce, complemented by the natural sweetness of roasted broccoli, red bell pepper, and carrots—all brought together for a nutritious and flavorful meal.

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NUTRITION

308kcal
Protein
43.2g
Fat
9.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Carrots

1 tbsp Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper into strips and cut the broccoli into bite-sized florets. Peel and slice the carrots into rounds or sticks.

  • 3

    Place the vegetables on a large sheet pan, drizzle with olive oil, and season lightly with salt and pepper if desired.

  • 4

    In a small bowl, combine the teriyaki sauce with a little extra seasoning if desired. Coat the 6 oz chicken breast evenly with the sauce.

  • 5

    Place the glazed chicken breast on the sheet pan among the vegetables.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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.

Sheet Pan Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Savor a well-balanced plate of tender teriyaki-glazed chicken breast alongside perfectly roasted vegetables. This dish features succulent chicken marinated in a light teriyaki sauce, complemented by the natural sweetness of roasted broccoli, red bell pepper, and carrots—all brought together for a nutritious and flavorful meal.

NUTRITION

308kcal
Protein
43.2g
Fat
9.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Carrots

1 tbsp Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper into strips and cut the broccoli into bite-sized florets. Peel and slice the carrots into rounds or sticks.

  • 3

    Place the vegetables on a large sheet pan, drizzle with olive oil, and season lightly with salt and pepper if desired.

  • 4

    In a small bowl, combine the teriyaki sauce with a little extra seasoning if desired. Coat the 6 oz chicken breast evenly with the sauce.

  • 5

    Place the glazed chicken breast on the sheet pan among the vegetables.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.