Sheet Pan Teriyaki Chicken and Crispy Broccoli

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

Sheet Pan Teriyaki Chicken and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Broccoli

Enjoy a vibrant, one-sheet meal featuring tender chicken breast bathed in a homemade teriyaki glaze, roasted alongside crisp broccoli and a side of nutty quinoa. This dish is a perfect blend of savory and fresh flavors that come together in a wholesome, balanced plate.

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NUTRITION

450kcal
Protein
46.8g
Fat
13.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Broccoli Florets

1/2 cup Cooked Quinoa

2 tbsp Homemade Teriyaki Sauce

2 tsp Olive Oil

1 tsp Sesame Seeds (optional garnish)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the homemade teriyaki sauce ingredients (combining reduced sodium soy sauce, freshly grated ginger, minced garlic, and a touch of honey) to create your glaze.

  • 3

    Toss the chicken breast with 1 tsp olive oil and half of the teriyaki sauce until evenly coated.

  • 4

    Place the chicken on one side of the sheet pan. In a separate bowl, toss the broccoli florets with the remaining olive oil and teriyaki sauce.

  • 5

    Spread the broccoli on the sheet pan around the chicken ensuring even distribution for crispy edges.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked (reaching an internal temperature of 165°F) and the broccoli is crispy on the edges.

  • 7

    While the chicken and broccoli are roasting, prepare the quinoa if not done already. Fluff the cooked quinoa and season lightly.

  • 8

    Plate the roasted chicken and broccoli alongside the quinoa. Optionally, sprinkle toasted sesame seeds on top for added texture and flavor.

  • 9

    Serve immediately and enjoy your balanced, flavorful sheet-pan meal.

Sheet Pan Teriyaki Chicken and Crispy Broccoli

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

Sheet Pan Teriyaki Chicken and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Crispy Broccoli

Enjoy a vibrant, one-sheet meal featuring tender chicken breast bathed in a homemade teriyaki glaze, roasted alongside crisp broccoli and a side of nutty quinoa. This dish is a perfect blend of savory and fresh flavors that come together in a wholesome, balanced plate.

NUTRITION

450kcal
Protein
46.8g
Fat
13.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Broccoli Florets

1/2 cup Cooked Quinoa

2 tbsp Homemade Teriyaki Sauce

2 tsp Olive Oil

1 tsp Sesame Seeds (optional garnish)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the homemade teriyaki sauce ingredients (combining reduced sodium soy sauce, freshly grated ginger, minced garlic, and a touch of honey) to create your glaze.

  • 3

    Toss the chicken breast with 1 tsp olive oil and half of the teriyaki sauce until evenly coated.

  • 4

    Place the chicken on one side of the sheet pan. In a separate bowl, toss the broccoli florets with the remaining olive oil and teriyaki sauce.

  • 5

    Spread the broccoli on the sheet pan around the chicken ensuring even distribution for crispy edges.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked (reaching an internal temperature of 165°F) and the broccoli is crispy on the edges.

  • 7

    While the chicken and broccoli are roasting, prepare the quinoa if not done already. Fluff the cooked quinoa and season lightly.

  • 8

    Plate the roasted chicken and broccoli alongside the quinoa. Optionally, sprinkle toasted sesame seeds on top for added texture and flavor.

  • 9

    Serve immediately and enjoy your balanced, flavorful sheet-pan meal.