Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant medley of tender teriyaki-glazed chicken breast paired with crisp roasted broccoli and sweet bell peppers. This one-pan recipe brings together balanced flavors and textures that make a satisfying meal at any time of day, offering a blend of savory, sweet, and slightly charred notes.

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NUTRITION

317kcal
Protein
46.3g
Fat
8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1/2 red Bell Pepper (sliced)

1 tablespoon Teriyaki Sauce

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle with teriyaki sauce, making sure it is evenly coated.

  • 3

    Surround the chicken with chopped broccoli and sliced red bell pepper. Drizzle the olive oil over the vegetables and season with a pinch of salt and pepper if desired.

  • 4

    Toss the vegetables gently to ensure they are evenly coated in the oil and seasonings.

  • 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 with slightly charred edges.

  • 6

    Remove from the oven and let rest for a few minutes. Slice the chicken if desired and serve alongside the roasted veggies.

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant medley of tender teriyaki-glazed chicken breast paired with crisp roasted broccoli and sweet bell peppers. This one-pan recipe brings together balanced flavors and textures that make a satisfying meal at any time of day, offering a blend of savory, sweet, and slightly charred notes.

NUTRITION

317kcal
Protein
46.3g
Fat
8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Broccoli

1/2 red Bell Pepper (sliced)

1 tablespoon Teriyaki Sauce

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle with teriyaki sauce, making sure it is evenly coated.

  • 3

    Surround the chicken with chopped broccoli and sliced red bell pepper. Drizzle the olive oil over the vegetables and season with a pinch of salt and pepper if desired.

  • 4

    Toss the vegetables gently to ensure they are evenly coated in the oil and seasonings.

  • 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 with slightly charred edges.

  • 6

    Remove from the oven and let rest for a few minutes. Slice the chicken if desired and serve alongside the roasted veggies.