YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables
Enjoy a balanced and flavorful sheet pan dinner featuring succulent teriyaki-glazed chicken breast paired with a medley of crispy roasted vegetables. This vibrant dish combines juicy, marinated chicken with tender broccoli, red bell pepper, and carrots, all roasted to perfection for a satisfying and nutritionally balanced meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
½ medium Red Bell Pepper
1 medium Carrot
2 tbsp Teriyaki Sauce
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, toss the broccoli, red bell pepper, and carrot with olive oil, salt, and pepper.
Place the chicken breast in the center of the sheet pan and drizzle with teriyaki sauce, ensuring it is evenly coated.
Add a little extra teriyaki sauce over the vegetables if desired.
Roast in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.