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 medley of tender teriyaki-glazed chicken and colorful roasted vegetables—all made in one sheet pan for an easy, nutritious dinner. The sweet-savory teriyaki sauce perfectly complements the caramelized veggies, offering a hearty meal that's both satisfying and balanced.

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NUTRITION

383kcal
Protein
40.1g
Fat
11.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 tablespoons Low Sodium Teriyaki Sauce

1 cup Mixed Bell Peppers (chopped)

1 cup Broccoli Florets

1 medium Carrot (chopped)

1 tablespoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into uniform pieces if desired for even cooking, or leave whole if preferred.

  • 3

    In a small bowl, mix the teriyaki sauce with a little extra for a glaze later.

  • 4

    Place the chicken on the sheet pan and brush generously with half of the teriyaki sauce.

  • 5

    Add the chopped bell peppers, broccoli florets, and chopped carrot around the chicken.

  • 6

    Drizzle the olive oil over the vegetables and gently toss them to ensure an even coating.

  • 7

    Drizzle the remaining teriyaki sauce over the vegetables to enhance flavor.

  • 8

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with a slight caramelization.

  • 9

    Remove from the oven and allow to cool slightly. Serve and enjoy your balanced, flavorful 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 a vibrant medley of tender teriyaki-glazed chicken and colorful roasted vegetables—all made in one sheet pan for an easy, nutritious dinner. The sweet-savory teriyaki sauce perfectly complements the caramelized veggies, offering a hearty meal that's both satisfying and balanced.

NUTRITION

383kcal
Protein
40.1g
Fat
11.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 tablespoons Low Sodium Teriyaki Sauce

1 cup Mixed Bell Peppers (chopped)

1 cup Broccoli Florets

1 medium Carrot (chopped)

1 tablespoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into uniform pieces if desired for even cooking, or leave whole if preferred.

  • 3

    In a small bowl, mix the teriyaki sauce with a little extra for a glaze later.

  • 4

    Place the chicken on the sheet pan and brush generously with half of the teriyaki sauce.

  • 5

    Add the chopped bell peppers, broccoli florets, and chopped carrot around the chicken.

  • 6

    Drizzle the olive oil over the vegetables and gently toss them to ensure an even coating.

  • 7

    Drizzle the remaining teriyaki sauce over the vegetables to enhance flavor.

  • 8

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with a slight caramelization.

  • 9

    Remove from the oven and allow to cool slightly. Serve and enjoy your balanced, flavorful meal.