Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

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

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Experience a vibrant mix of savory teriyaki-infused chicken and crisp, colorful vegetables, all roasted to perfection on a single sheet pan. Each bite delivers a delightful balance of sweet, tangy, and umami flavors with a satisfying crunch, perfect for a quick and nourishing dinner.

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NUTRITION

390kcal
Protein
44.4g
Fat
10.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Teriyaki Sauce

1 cup Broccoli

1 medium Red Bell Pepper

1 small Carrot

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, and cut the carrot into thin rounds for even roasting.

  • 3

    Place the chicken breast on the sheet pan and drizzle with teriyaki sauce. Sprinkle garlic powder and black pepper over the chicken.

  • 4

    Arrange the broccoli, red bell pepper, and carrot around the chicken on the sheet pan. Drizzle the vegetables with olive oil and toss lightly to coat evenly.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

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

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Experience a vibrant mix of savory teriyaki-infused chicken and crisp, colorful vegetables, all roasted to perfection on a single sheet pan. Each bite delivers a delightful balance of sweet, tangy, and umami flavors with a satisfying crunch, perfect for a quick and nourishing dinner.

NUTRITION

390kcal
Protein
44.4g
Fat
10.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Teriyaki Sauce

1 cup Broccoli

1 medium Red Bell Pepper

1 small Carrot

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, and cut the carrot into thin rounds for even roasting.

  • 3

    Place the chicken breast on the sheet pan and drizzle with teriyaki sauce. Sprinkle garlic powder and black pepper over the chicken.

  • 4

    Arrange the broccoli, red bell pepper, and carrot around the chicken on the sheet pan. Drizzle the vegetables with olive oil and toss lightly to coat evenly.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.