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 bright and flavorful dinner featuring tender teriyaki-glazed chicken paired with a colorful medley of roasted vegetables. This sheet pan meal delivers a satisfying mix of textures and vibrant flavors, perfect for a balanced, clean eating dinner.

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NUTRITION

318kcal
Protein
35.8g
Fat
8.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup chopped Broccoli (90g)

1 cup sliced Red Bell Pepper (92g)

1 medium Carrot (61g)

2 tbsp Teriyaki Sauce (30g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and brush both sides lightly with teriyaki sauce.

  • 3

    Add the chopped broccoli, sliced red bell pepper, and carrot (cut into sticks or rounds) around the chicken on the same sheet pan.

  • 4

    Lightly toss the vegetables in a bit of extra teriyaki sauce if desired, then spread them evenly on the pan.

  • 5

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

  • 6

    Remove from oven, let rest for a few minutes, and serve warm.

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 bright and flavorful dinner featuring tender teriyaki-glazed chicken paired with a colorful medley of roasted vegetables. This sheet pan meal delivers a satisfying mix of textures and vibrant flavors, perfect for a balanced, clean eating dinner.

NUTRITION

318kcal
Protein
35.8g
Fat
8.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup chopped Broccoli (90g)

1 cup sliced Red Bell Pepper (92g)

1 medium Carrot (61g)

2 tbsp Teriyaki Sauce (30g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and brush both sides lightly with teriyaki sauce.

  • 3

    Add the chopped broccoli, sliced red bell pepper, and carrot (cut into sticks or rounds) around the chicken on the same sheet pan.

  • 4

    Lightly toss the vegetables in a bit of extra teriyaki sauce if desired, then spread them evenly on the pan.

  • 5

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

  • 6

    Remove from oven, let rest for a few minutes, and serve warm.