Sheet Pan Teriyaki Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and satisfying sheet pan meal featuring tender teriyaki-glazed chicken breast paired with a medley of crisp roasted vegetables. This balanced dish bursts with savory and sweet notes, making it perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

411kcal
Protein
56.7g
Fat
11.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tbsp Teriyaki Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, and carrot).

  • 3

    Drizzle olive oil over the vegetables and toss gently to coat evenly.

  • 4

    Brush the chicken breast with teriyaki sauce, reserving a little for later if desired.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are crisp and slightly charred.

  • 6

    Halfway through cooking, stir the vegetables for even roasting.

  • 7

    Once done, remove from the oven, drizzle any remaining teriyaki sauce over the chicken, and serve hot.

Sheet Pan Teriyaki Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and satisfying sheet pan meal featuring tender teriyaki-glazed chicken breast paired with a medley of crisp roasted vegetables. This balanced dish bursts with savory and sweet notes, making it perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

411kcal
Protein
56.7g
Fat
11.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

1 tbsp Teriyaki Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, and carrot).

  • 3

    Drizzle olive oil over the vegetables and toss gently to coat evenly.

  • 4

    Brush the chicken breast with teriyaki sauce, reserving a little for later if desired.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are crisp and slightly charred.

  • 6

    Halfway through cooking, stir the vegetables for even roasting.

  • 7

    Once done, remove from the oven, drizzle any remaining teriyaki sauce over the chicken, and serve hot.