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 harmonious blend of savory teriyaki-infused chicken paired with vibrantly roasted vegetables. The tender chicken, marinated in a light homemade teriyaki sauce, is complemented by the natural sweetness of red bell pepper, carrots, broccoli, and red onions. This easy sheet pan recipe offers a convenient, balanced meal full of texture, aroma, and a burst of flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
36.4g
Fat
8.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/4 Red Onion

2 tbsp Homemade Teriyaki Sauce

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, peel and cut the carrot into sticks, and thinly slice the red onion.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the chicken breast on a sheet pan. Drizzle the homemade teriyaki sauce over the chicken, ensuring it is evenly coated.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let cool slightly, 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 harmonious blend of savory teriyaki-infused chicken paired with vibrantly roasted vegetables. The tender chicken, marinated in a light homemade teriyaki sauce, is complemented by the natural sweetness of red bell pepper, carrots, broccoli, and red onions. This easy sheet pan recipe offers a convenient, balanced meal full of texture, aroma, and a burst of flavor in every bite.

NUTRITION

344kcal
Protein
36.4g
Fat
8.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/4 Red Onion

2 tbsp Homemade Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, chop the broccoli into florets, peel and cut the carrot into sticks, and thinly slice the red onion.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the chicken breast on a sheet pan. Drizzle the homemade teriyaki sauce over the chicken, ensuring it is evenly coated.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let cool slightly, and serve warm.