Sheet Pan Crispy Teriyaki Chicken and Roasted Broccoli

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

Sheet Pan Crispy Teriyaki Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Teriyaki Chicken and Roasted Broccoli

Enjoy a satisfying and balanced meal featuring tender, crispy teriyaki chicken paired with perfectly roasted broccoli and a side of nutty brown rice. This dish delivers a harmonious blend of savory flavors, a delightful crunch from the roasted veggies, and a subtle sweetness from the low-sugar teriyaki glaze.

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NUTRITION

409kcal
Protein
40.7g
Fat
10.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (156g)

1 tsp Olive Oil (4.5g)

1 tbsp Low-Sugar Teriyaki Sauce (16g)

1/2 cup cooked Brown Rice (104g)

1 tsp Sesame Seeds (3g)

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the teriyaki sauce with minced garlic and freshly grated ginger. This will be your marinade.

  • 3

    Place the chicken breast on a large sheet pan. Brush both sides of the chicken with the teriyaki mixture, ensuring a good coat.

  • 4

    Add broccoli florets to the sheet pan. Drizzle the olive oil over the broccoli and season lightly with salt and pepper if desired.

  • 5

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the broccoli is tender with crispy edges.

  • 6

    While the chicken and broccoli are roasting, prepare the brown rice according to package directions if not already cooked.

  • 7

    Once cooked, remove the sheet pan from the oven. Sprinkle sesame seeds over the chicken and broccoli for an extra burst of flavor and crunch.

  • 8

    Serve the crispy teriyaki chicken and roasted broccoli over a bed of brown rice. Enjoy your balanced meal!

Sheet Pan Crispy Teriyaki Chicken and Roasted Broccoli

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

Sheet Pan Crispy Teriyaki Chicken and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Teriyaki Chicken and Roasted Broccoli

Enjoy a satisfying and balanced meal featuring tender, crispy teriyaki chicken paired with perfectly roasted broccoli and a side of nutty brown rice. This dish delivers a harmonious blend of savory flavors, a delightful crunch from the roasted veggies, and a subtle sweetness from the low-sugar teriyaki glaze.

NUTRITION

409kcal
Protein
40.7g
Fat
10.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (156g)

1 tsp Olive Oil (4.5g)

1 tbsp Low-Sugar Teriyaki Sauce (16g)

1/2 cup cooked Brown Rice (104g)

1 tsp Sesame Seeds (3g)

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the teriyaki sauce with minced garlic and freshly grated ginger. This will be your marinade.

  • 3

    Place the chicken breast on a large sheet pan. Brush both sides of the chicken with the teriyaki mixture, ensuring a good coat.

  • 4

    Add broccoli florets to the sheet pan. Drizzle the olive oil over the broccoli and season lightly with salt and pepper if desired.

  • 5

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the broccoli is tender with crispy edges.

  • 6

    While the chicken and broccoli are roasting, prepare the brown rice according to package directions if not already cooked.

  • 7

    Once cooked, remove the sheet pan from the oven. Sprinkle sesame seeds over the chicken and broccoli for an extra burst of flavor and crunch.

  • 8

    Serve the crispy teriyaki chicken and roasted broccoli over a bed of brown rice. Enjoy your balanced meal!