Sheet Pan Teriyaki Chicken and Roasted Vegetables

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

Sheet Pan Teriyaki Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Vegetables

Savor a delightful medley of tender teriyaki-marinated chicken paired with colorful, roasted vegetables. This dish is perfectly balanced with a crisp roasted finish and a hint of savory sweetness from the teriyaki sauce, making it an excellent option for a healthy and satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
35.6g
Fat
10.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

0.5 medium Red Bell Pepper

1 medium Carrot

2 tbsp Teriyaki Sauce

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the teriyaki sauce with a pinch of salt and pepper. Marinate the chicken breast in this mixture for at least 10 minutes.

  • 3

    While the chicken marinates, chop the broccoli into florets, slice the red bell pepper, and cut the carrot into thin rounds or sticks.

  • 4

    Toss the chopped vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the marinated chicken breast on the sheet pan and surround it with the seasoned vegetables.

  • 6

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

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve warm.

Sheet Pan Teriyaki Chicken and Roasted Vegetables

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

Sheet Pan Teriyaki Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Vegetables

Savor a delightful medley of tender teriyaki-marinated chicken paired with colorful, roasted vegetables. This dish is perfectly balanced with a crisp roasted finish and a hint of savory sweetness from the teriyaki sauce, making it an excellent option for a healthy and satisfying dinner.

NUTRITION

411kcal
Protein
35.6g
Fat
10.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

0.5 medium Red Bell Pepper

1 medium Carrot

2 tbsp Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the teriyaki sauce with a pinch of salt and pepper. Marinate the chicken breast in this mixture for at least 10 minutes.

  • 3

    While the chicken marinates, chop the broccoli into florets, slice the red bell pepper, and cut the carrot into thin rounds or sticks.

  • 4

    Toss the chopped vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the marinated chicken breast on the sheet pan and surround it with the seasoned vegetables.

  • 6

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

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve warm.