Sheet Pan Teriyaki Chicken and Crispy Snap Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken and Crispy Snap Peas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Snap Peas

Enjoy this delightful sheet pan meal featuring juicy teriyaki-glazed chicken paired with crisp snap peas and bursts of red bell pepper. The flavors meld beautifully while keeping the dish light, clean, and perfectly balanced for a nutritious dinner.

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NUTRITION

416kcal
Protein
56.5g
Fat
10.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Snap Peas

1/2 cup Red Bell Pepper (sliced)

2 tbsp Low-Sodium Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan and drizzle with olive oil. Season lightly with salt and pepper if desired.

  • 3

    In a small bowl, mix the low-sodium teriyaki sauce to ensure an even consistency. Brush the chicken evenly with the teriyaki sauce.

  • 4

    Add the snap peas and sliced red bell pepper around the chicken on the sheet pan, ensuring they’re spread out in a single layer.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, garnish with a sprinkle of sesame seeds or chopped green onions if desired, and serve immediately.

Sheet Pan Teriyaki Chicken and Crispy Snap Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Teriyaki Chicken and Crispy Snap Peas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Snap Peas

Enjoy this delightful sheet pan meal featuring juicy teriyaki-glazed chicken paired with crisp snap peas and bursts of red bell pepper. The flavors meld beautifully while keeping the dish light, clean, and perfectly balanced for a nutritious dinner.

NUTRITION

416kcal
Protein
56.5g
Fat
10.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Snap Peas

1/2 cup Red Bell Pepper (sliced)

2 tbsp Low-Sodium Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan and drizzle with olive oil. Season lightly with salt and pepper if desired.

  • 3

    In a small bowl, mix the low-sodium teriyaki sauce to ensure an even consistency. Brush the chicken evenly with the teriyaki sauce.

  • 4

    Add the snap peas and sliced red bell pepper around the chicken on the sheet pan, ensuring they’re spread out in a single layer.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, garnish with a sprinkle of sesame seeds or chopped green onions if desired, and serve immediately.