Sheet Pan Teriyaki Chicken and Broccoli with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken and Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Broccoli with Quinoa

Enjoy this nutrient-packed dish featuring tender, juicy chicken breast glazed in a homemade teriyaki sauce, roasted with crisp broccoli, and served atop a bed of fluffy quinoa. A perfect balance of savory and slightly sweet flavors, this sheet pan meal is both satisfying and mindful of your nutritional targets.

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NUTRITION

357kcal
Protein
42.5g
Fat
6.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup Cooked Quinoa

2 tbsp Homemade Teriyaki Sauce

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, a touch of honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with half of the teriyaki sauce. Arrange the chopped broccoli around the chicken.

  • 4

    Drizzle the remaining teriyaki sauce over the broccoli.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender with a slight char.

  • 6

    While the chicken and broccoli roast, prepare cooked quinoa according to package instructions if not already pre-cooked.

  • 7

    Serve the roasted chicken and broccoli over a bed of quinoa, and enjoy a balanced, flavorful meal.

Sheet Pan Teriyaki Chicken and Broccoli with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken and Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Broccoli with Quinoa

Enjoy this nutrient-packed dish featuring tender, juicy chicken breast glazed in a homemade teriyaki sauce, roasted with crisp broccoli, and served atop a bed of fluffy quinoa. A perfect balance of savory and slightly sweet flavors, this sheet pan meal is both satisfying and mindful of your nutritional targets.

NUTRITION

357kcal
Protein
42.5g
Fat
6.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup Cooked Quinoa

2 tbsp Homemade Teriyaki Sauce

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, a touch of honey, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with half of the teriyaki sauce. Arrange the chopped broccoli around the chicken.

  • 4

    Drizzle the remaining teriyaki sauce over the broccoli.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender with a slight char.

  • 6

    While the chicken and broccoli roast, prepare cooked quinoa according to package instructions if not already pre-cooked.

  • 7

    Serve the roasted chicken and broccoli over a bed of quinoa, and enjoy a balanced, flavorful meal.