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

Enjoy a vibrant blend of tender teriyaki glazed chicken and a medley of roasted vegetables all cooked together on a single sheet pan. This dish offers a harmonious mix of savory chicken, crisp broccoli, sweet bell pepper, and caramelized carrots, finished with a light drizzle of olive oil to enhance flavors without overwhelming the palate.

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NUTRITION

318kcal
Protein
35.1g
Fat
8.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

2 Tbsp Low Sodium Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the Chicken Breast into even strips or bite-size pieces for uniform cooking.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and peel and cut the carrot into thin rounds or sticks.

  • 4

    In a bowl, toss the chicken pieces with 2 tablespoons of low sodium teriyaki sauce until well coated.

  • 5

    Spread the chicken on the sheet pan and surround it with the prepared vegetables.

  • 6

    Drizzle 1 teaspoon of olive oil over the vegetables and season lightly with salt and pepper if desired.

  • 7

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking.

  • 8

    Check that the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 9

    Remove from the oven and serve immediately.

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

Enjoy a vibrant blend of tender teriyaki glazed chicken and a medley of roasted vegetables all cooked together on a single sheet pan. This dish offers a harmonious mix of savory chicken, crisp broccoli, sweet bell pepper, and caramelized carrots, finished with a light drizzle of olive oil to enhance flavors without overwhelming the palate.

NUTRITION

318kcal
Protein
35.1g
Fat
8.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

2 Tbsp Low Sodium Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the Chicken Breast into even strips or bite-size pieces for uniform cooking.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and peel and cut the carrot into thin rounds or sticks.

  • 4

    In a bowl, toss the chicken pieces with 2 tablespoons of low sodium teriyaki sauce until well coated.

  • 5

    Spread the chicken on the sheet pan and surround it with the prepared vegetables.

  • 6

    Drizzle 1 teaspoon of olive oil over the vegetables and season lightly with salt and pepper if desired.

  • 7

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking.

  • 8

    Check that the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.

  • 9

    Remove from the oven and serve immediately.