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

Enjoy a vibrant and satisfying sheet pan meal featuring tender teriyaki-glazed chicken paired with a colorful mix of roasted vegetables. Crisp bell peppers, broccoli, zucchini, and carrots are lightly tossed in olive oil and teriyaki sauce, then roasted to perfection alongside a juicy chicken breast for a balanced and flavorful dinner.

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NUTRITION

429kcal
Protein
50.5g
Fat
10.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Broccoli

1 medium Zucchini

1 medium Carrot

1 tsp Olive Oil

2 tbsp Teriyaki Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the olive oil with the teriyaki sauce.

  • 3

    Slice the bell peppers, zucchini, and carrot into bite-sized pieces, and trim the broccoli into florets.

  • 4

    Place the chicken breast in the center of a sheet pan. Arrange all the vegetables around the chicken.

  • 5

    Drizzle the olive oil and teriyaki mixture evenly over the chicken and vegetables, ensuring everything is nicely coated.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from oven, let rest for a few minutes, then serve and enjoy.

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

Enjoy a vibrant and satisfying sheet pan meal featuring tender teriyaki-glazed chicken paired with a colorful mix of roasted vegetables. Crisp bell peppers, broccoli, zucchini, and carrots are lightly tossed in olive oil and teriyaki sauce, then roasted to perfection alongside a juicy chicken breast for a balanced and flavorful dinner.

NUTRITION

429kcal
Protein
50.5g
Fat
10.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Broccoli

1 medium Zucchini

1 medium Carrot

1 tsp Olive Oil

2 tbsp Teriyaki Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the olive oil with the teriyaki sauce.

  • 3

    Slice the bell peppers, zucchini, and carrot into bite-sized pieces, and trim the broccoli into florets.

  • 4

    Place the chicken breast in the center of a sheet pan. Arrange all the vegetables around the chicken.

  • 5

    Drizzle the olive oil and teriyaki mixture evenly over the chicken and vegetables, ensuring everything is nicely coated.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from oven, let rest for a few minutes, then serve and enjoy.