Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

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

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

Enjoy a vibrant, balanced dinner featuring tender teriyaki-glazed chicken breast, roasted to juicy perfection on a sheet pan alongside crisp broccoli florets and sweet carrots. A splash of olive oil and a drizzle of savory teriyaki sauce elevate this dish into a satisfying meal, perfect for fueling your day.

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NUTRITION

393kcal
Protein
38.1g
Fat
18.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1.5 tbsp Teriyaki Sauce (24g)

1 tbsp Olive Oil (13.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the 6 oz chicken breast. Drizzle with half of the teriyaki sauce and season lightly with salt and pepper, if desired.

  • 3

    Add the broccoli florets and sliced carrot to the pan. Drizzle the vegetables with olive oil and the remaining teriyaki sauce.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the olive oil and sauce.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from oven and let rest for a few minutes before serving. Enjoy your nutritious meal!

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

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

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

Enjoy a vibrant, balanced dinner featuring tender teriyaki-glazed chicken breast, roasted to juicy perfection on a sheet pan alongside crisp broccoli florets and sweet carrots. A splash of olive oil and a drizzle of savory teriyaki sauce elevate this dish into a satisfying meal, perfect for fueling your day.

NUTRITION

393kcal
Protein
38.1g
Fat
18.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1.5 tbsp Teriyaki Sauce (24g)

1 tbsp Olive Oil (13.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the 6 oz chicken breast. Drizzle with half of the teriyaki sauce and season lightly with salt and pepper, if desired.

  • 3

    Add the broccoli florets and sliced carrot to the pan. Drizzle the vegetables with olive oil and the remaining teriyaki sauce.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the olive oil and sauce.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from oven and let rest for a few minutes before serving. Enjoy your nutritious meal!