Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, balanced dinner featuring juicy teriyaki-glazed chicken paired with crunchy roasted broccoli and sweet bell peppers. Perfectly seasoned and roasted to enhance natural flavors, this dish provides a satisfying meal with a nourishing protein boost and delightful medley of veggies.

Try 3 days free, then $12.99 / mo.

NUTRITION

302kcal
Protein
36g
Fat
8.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli, chopped

1 cup Red Bell Pepper, chopped

2 Tbsp Low-Sodium Teriyaki Sauce

2 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast on a sheet pan. Drizzle 1 tsp olive oil over the chicken and coat evenly with 1 Tbsp of teriyaki sauce.

  • 3

    In a bowl, toss the chopped broccoli and red bell pepper with the remaining olive oil and 1 Tbsp teriyaki sauce ensuring all pieces are lightly coated.

  • 4

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 5

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

  • 6

    Remove from oven, let rest for a couple of minutes, then serve warm.

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, balanced dinner featuring juicy teriyaki-glazed chicken paired with crunchy roasted broccoli and sweet bell peppers. Perfectly seasoned and roasted to enhance natural flavors, this dish provides a satisfying meal with a nourishing protein boost and delightful medley of veggies.

NUTRITION

302kcal
Protein
36g
Fat
8.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli, chopped

1 cup Red Bell Pepper, chopped

2 Tbsp Low-Sodium Teriyaki Sauce

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast on a sheet pan. Drizzle 1 tsp olive oil over the chicken and coat evenly with 1 Tbsp of teriyaki sauce.

  • 3

    In a bowl, toss the chopped broccoli and red bell pepper with the remaining olive oil and 1 Tbsp teriyaki sauce ensuring all pieces are lightly coated.

  • 4

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 5

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

  • 6

    Remove from oven, let rest for a couple of minutes, then serve warm.