Name: Sheet Pan Teriyaki Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli Florets; 1 medium Carrot, sliced; 1/2 Red Bell Pepper, sliced; 1/2 Red Onion, sliced; 2 tbsp Teriyaki Sauce (low sodium); 1 tsp Olive Oil

Sheet Pan Teriyaki Chicken and 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 and Roasted Vegetables

Enjoy a balanced and flavorful meal featuring tender teriyaki-glazed chicken breast paired with a colorful mix of roasted vegetables. This dish brings together a delightful blend of sweet and savory notes, making it an ideal option for a healthy dinner that meets your protein and calorie goals.

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NUTRITION

Protein

40.4g

Fat

9.2g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot, sliced

1/2 Red Bell Pepper, sliced

1/2 Red Onion, sliced

2 tbsp Teriyaki Sauce (low sodium)

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the pan. In a small bowl, toss the broccoli, sliced carrot, red bell pepper, and red onion with olive oil until evenly coated.
3
Arrange the seasoned vegetables around the chicken on the sheet pan.
4
Drizzle the teriyaki sauce over the chicken, and if desired, lightly drizzle a little extra over the vegetables.
5
Roast in the oven for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.
6
Remove from the oven and allow to rest for a few minutes before serving.