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 a vibrant and satisfying sheet pan dinner featuring tender, marinated teriyaki chicken paired with a colorful medley of roasted vegetables. This dish boasts a harmonious blend of sweet and savory flavors with charred bell peppers, broccoli, and red onions, finished with a drizzle of olive oil for an extra touch of richness.

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NUTRITION

353kcal
Protein
40.3g
Fat
9.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 small Red Onion

2 tablespoons Low-Sodium Teriyaki Sauce

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired, or leave as fillets for a thicker texture. Place them on one side of a large sheet pan.

  • 3

    Chop the red bell pepper into strips, cut the broccoli into florets, and slice the red onion into wedges. Arrange all vegetables alongside the chicken on the sheet pan.

  • 4

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

  • 5

    In a small bowl, mix the low-sodium teriyaki sauce with a splash of water if needed. Brush this mixture evenly over the chicken and vegetables.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F) and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven and serve warm.

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 a vibrant and satisfying sheet pan dinner featuring tender, marinated teriyaki chicken paired with a colorful medley of roasted vegetables. This dish boasts a harmonious blend of sweet and savory flavors with charred bell peppers, broccoli, and red onions, finished with a drizzle of olive oil for an extra touch of richness.

NUTRITION

353kcal
Protein
40.3g
Fat
9.3g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 small Red Onion

2 tablespoons Low-Sodium Teriyaki Sauce

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired, or leave as fillets for a thicker texture. Place them on one side of a large sheet pan.

  • 3

    Chop the red bell pepper into strips, cut the broccoli into florets, and slice the red onion into wedges. Arrange all vegetables alongside the chicken on the sheet pan.

  • 4

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

  • 5

    In a small bowl, mix the low-sodium teriyaki sauce with a splash of water if needed. Brush this mixture evenly over the chicken and vegetables.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F) and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven and serve warm.