Name: Sheet Pan Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1 medium Carrot; 1/2 medium Red Bell Pepper; 1/4 portion Red Onion; 1 tbsp Homemade Teriyaki Sauce; 1 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Savor a delicious and balanced dinner featuring tender teriyaki-glazed chicken paired with a medley of roasted vegetables. The sweet and savory homemade teriyaki sauce perfectly complements the caramelized edges of fresh broccoli, carrots, red bell pepper, and red onion, all roasted to achieve a delightful crunch and deep flavor.

Try 3 days free, then $12.99 / mo.

NUTRITION

Protein

42.1g

Fat

8.7g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1/4 portion Red Onion

1 tbsp Homemade Teriyaki Sauce

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
In a small bowl, combine the homemade teriyaki sauce ingredients or use your prepared homemade version.
3
Place the chicken breast on the sheet pan and brush generously with the teriyaki sauce.
4
Add broccoli, sliced carrot, halved red bell pepper, and red onion to the pan around the chicken.
5
Drizzle the vegetables with olive oil and lightly toss to coat evenly.
6
Season lightly with salt and pepper if desired.
7
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches 165°F and the vegetables are tender and slightly caramelized.
8
Remove from the oven, let rest for a few minutes, and serve warm.