Sheet Pan Teriyaki Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Savor a balanced dish of tender teriyaki-glazed chicken paired with a medley of crispy roasted vegetables. This sheet pan meal is a harmonious blend of sweet, savory, and umami flavors, making it a delightfully convenient option for a wholesome dinner.

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NUTRITION

356kcal
Protein
40.3g
Fat
9.3g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

2 tbsp Teriyaki Sauce

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the teriyaki sauce, minced garlic, and grated fresh ginger to create a marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush the chicken generously with the teriyaki marinade.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into matchsticks.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle olive oil over the vegetables and season lightly with salt and pepper if desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp.

  • 7

    Optional: For extra caramelization, broil on high for an additional 2-3 minutes, watching closely to prevent burning.

  • 8

    Remove from the oven and serve warm, enjoying the balance of sweet teriyaki chicken and crunchy roasted vegetables.

Sheet Pan Teriyaki Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Savor a balanced dish of tender teriyaki-glazed chicken paired with a medley of crispy roasted vegetables. This sheet pan meal is a harmonious blend of sweet, savory, and umami flavors, making it a delightfully convenient option for a wholesome dinner.

NUTRITION

356kcal
Protein
40.3g
Fat
9.3g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

2 tbsp Teriyaki Sauce

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the teriyaki sauce, minced garlic, and grated fresh ginger to create a marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush the chicken generously with the teriyaki marinade.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into matchsticks.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle olive oil over the vegetables and season lightly with salt and pepper if desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight crisp.

  • 7

    Optional: For extra caramelization, broil on high for an additional 2-3 minutes, watching closely to prevent burning.

  • 8

    Remove from the oven and serve warm, enjoying the balance of sweet teriyaki chicken and crunchy roasted vegetables.