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

Savor a vibrant and satisfying dinner featuring tender teriyaki-glazed chicken paired with a colorful medley of roasted vegetables. This dish delivers a perfect balance of lean protein and nutrient-rich veggies, all beautifully caramelized on a single sheet pan for an easy, clean eating experience.

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NUTRITION

358kcal
Protein
44g
Fat
9.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

0.5 cup Carrots

1 teaspoon Olive Oil

1 tablespoon Teriyaki Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips or leave whole if preferred. Place them on a lined sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and if using baby carrots leave them whole; otherwise, slice standard carrots into bite-sized pieces. Add all vegetables to the sheet pan around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables, then toss the veggies gently to coat evenly.

  • 5

    Drizzle the teriyaki sauce over the chicken, ensuring each piece is well-glazed.

  • 6

    Arrange the sheet pan into a single layer ensuring even exposure to heat, then roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven and serve immediately for a flavorful, nutrient-rich dinner.

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

Savor a vibrant and satisfying dinner featuring tender teriyaki-glazed chicken paired with a colorful medley of roasted vegetables. This dish delivers a perfect balance of lean protein and nutrient-rich veggies, all beautifully caramelized on a single sheet pan for an easy, clean eating experience.

NUTRITION

358kcal
Protein
44g
Fat
9.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

0.5 cup Carrots

1 teaspoon Olive Oil

1 tablespoon Teriyaki Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips or leave whole if preferred. Place them on a lined sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and if using baby carrots leave them whole; otherwise, slice standard carrots into bite-sized pieces. Add all vegetables to the sheet pan around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables, then toss the veggies gently to coat evenly.

  • 5

    Drizzle the teriyaki sauce over the chicken, ensuring each piece is well-glazed.

  • 6

    Arrange the sheet pan into a single layer ensuring even exposure to heat, then roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven and serve immediately for a flavorful, nutrient-rich dinner.