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

Enjoy this vibrant sheet pan dinner featuring tender teriyaki chicken paired with a colorful medley of roasted vegetables and a serving of wholesome brown rice, perfect for a balanced meal that's both delicious and nutrient-dense.

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NUTRITION

452kcal
Protein
41.7g
Fat
9.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Red Bell Pepper, Carrot)

0.5 cup Cooked Brown Rice

2 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix together the soy sauce, honey, minced ginger, and garlic to create your teriyaki marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it, ensuring it is well coated.

  • 4

    In a separate bowl, combine the mixed vegetables with the remaining marinade and a drizzle of olive oil. Toss well to coat.

  • 5

    Arrange the vegetables around the chicken on the sheet pan for even roasting.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Meanwhile, prepare the brown rice if not already cooked.

  • 8

    Once done, slice the chicken, serve it with the roasted vegetables alongside the brown rice, and enjoy a nutrient-filled meal.

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

Enjoy this vibrant sheet pan dinner featuring tender teriyaki chicken paired with a colorful medley of roasted vegetables and a serving of wholesome brown rice, perfect for a balanced meal that's both delicious and nutrient-dense.

NUTRITION

452kcal
Protein
41.7g
Fat
9.8g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Mixed Vegetables (Broccoli, Red Bell Pepper, Carrot)

0.5 cup Cooked Brown Rice

2 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix together the soy sauce, honey, minced ginger, and garlic to create your teriyaki marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it, ensuring it is well coated.

  • 4

    In a separate bowl, combine the mixed vegetables with the remaining marinade and a drizzle of olive oil. Toss well to coat.

  • 5

    Arrange the vegetables around the chicken on the sheet pan for even roasting.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Meanwhile, prepare the brown rice if not already cooked.

  • 8

    Once done, slice the chicken, serve it with the roasted vegetables alongside the brown rice, and enjoy a nutrient-filled meal.