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 perfectly baked teriyaki chicken paired with a medley of crispy roasted vegetables, all prepared on a single sheet pan. This dish features tender, marinated chicken breast crowned with vibrant bell peppers, broccoli, and carrots, lightly tossed in a hint of olive oil for extra crispness and flavor. A delicious and balanced meal option that's as visually appealing as it is nutritious.

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NUTRITION

474kcal
Protein
56.7g
Fat
15.4g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Low-Sodium Teriyaki Sauce

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1/2 tsp Sesame Seeds

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, and cut the carrot into thin rounds or sticks.

  • 3

    Place the chicken breast on the prepared sheet pan. Drizzle 1 tablespoon of low-sodium teriyaki sauce over the chicken, ensuring it is well coated.

  • 4

    Arrange the bell pepper, broccoli, and carrot around the chicken. Drizzle with olive oil and toss gently to coat evenly.

  • 5

    Brush the vegetables lightly with the remaining teriyaki sauce for an extra burst of flavor.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and sprinkle sesame seeds over the dish before serving.

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 perfectly baked teriyaki chicken paired with a medley of crispy roasted vegetables, all prepared on a single sheet pan. This dish features tender, marinated chicken breast crowned with vibrant bell peppers, broccoli, and carrots, lightly tossed in a hint of olive oil for extra crispness and flavor. A delicious and balanced meal option that's as visually appealing as it is nutritious.

NUTRITION

474kcal
Protein
56.7g
Fat
15.4g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Low-Sodium Teriyaki Sauce

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1/2 tsp Sesame Seeds

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, and cut the carrot into thin rounds or sticks.

  • 3

    Place the chicken breast on the prepared sheet pan. Drizzle 1 tablespoon of low-sodium teriyaki sauce over the chicken, ensuring it is well coated.

  • 4

    Arrange the bell pepper, broccoli, and carrot around the chicken. Drizzle with olive oil and toss gently to coat evenly.

  • 5

    Brush the vegetables lightly with the remaining teriyaki sauce for an extra burst of flavor.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and sprinkle sesame seeds over the dish before serving.