Sheet Pan Honey Teriyaki Chicken with Roasted Vegetables

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

Sheet Pan Honey Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome dinner featuring tender honey teriyaki chicken paired with a colorful mix of roasted vegetables. This sheet pan recipe delivers a delightful balance of sweet and savory flavors with crisp roasted veggies and juicy chicken, perfect for a nutritious meal any night of the week.

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NUTRITION

392kcal
Protein
40.3g
Fat
9.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Honey

1 tbsp Soy Sauce

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the honey, soy sauce, and minced garlic to create the teriyaki marinade.

  • 3

    Place the chicken breast in a resealable bag or shallow dish, then pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and pepper on the prepared sheet pan.

  • 6

    Place the marinated chicken on the same sheet pan among the vegetables. Drizzle the remaining marinade over the chicken for extra flavor.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

Sheet Pan Honey Teriyaki Chicken with Roasted Vegetables

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

Sheet Pan Honey Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome dinner featuring tender honey teriyaki chicken paired with a colorful mix of roasted vegetables. This sheet pan recipe delivers a delightful balance of sweet and savory flavors with crisp roasted veggies and juicy chicken, perfect for a nutritious meal any night of the week.

NUTRITION

392kcal
Protein
40.3g
Fat
9.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Honey

1 tbsp Soy Sauce

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the honey, soy sauce, and minced garlic to create the teriyaki marinade.

  • 3

    Place the chicken breast in a resealable bag or shallow dish, then pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds.

  • 5

    Toss the vegetables with olive oil, a pinch of salt, and pepper on the prepared sheet pan.

  • 6

    Place the marinated chicken on the same sheet pan among the vegetables. Drizzle the remaining marinade over the chicken for extra flavor.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.