Sheet Pan Teriyaki Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Vegetables

Enjoy a vibrant and healthy sheet pan dinner featuring tender teriyaki-glazed chicken breast paired with a colorful medley of roasted vegetables. This dish brings together crisp bell peppers, broccoli, carrots, and sugar snap peas lightly coated in a homemade teriyaki sauce, finished with a sprinkle of sesame seeds for added crunch. A wholesome and satisfying meal perfect for meeting your protein and calorie goals.

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NUTRITION

319kcal
Protein
40.4g
Fat
5.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 cup Sugar Snap Peas

1 tbsp Teriyaki Sauce

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized strips or cubes to ensure even cooking.

  • 3

    Chop the red bell pepper, broccoli, and carrot into bite-sized pieces. Leave the sugar snap peas whole for a crisp texture.

  • 4

    In a bowl, gently toss the chicken and vegetables with the teriyaki sauce until evenly coated.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring there is enough space for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and sprinkle with sesame seeds before serving.

Sheet Pan Teriyaki Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Vegetables

Enjoy a vibrant and healthy sheet pan dinner featuring tender teriyaki-glazed chicken breast paired with a colorful medley of roasted vegetables. This dish brings together crisp bell peppers, broccoli, carrots, and sugar snap peas lightly coated in a homemade teriyaki sauce, finished with a sprinkle of sesame seeds for added crunch. A wholesome and satisfying meal perfect for meeting your protein and calorie goals.

NUTRITION

319kcal
Protein
40.4g
Fat
5.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 cup Sugar Snap Peas

1 tbsp Teriyaki Sauce

1 tsp Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized strips or cubes to ensure even cooking.

  • 3

    Chop the red bell pepper, broccoli, and carrot into bite-sized pieces. Leave the sugar snap peas whole for a crisp texture.

  • 4

    In a bowl, gently toss the chicken and vegetables with the teriyaki sauce until evenly coated.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring there is enough space for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and sprinkle with sesame seeds before serving.