Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

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 Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

Enjoy a balanced and flavorful meal featuring tender teriyaki-glazed chicken breast paired with perfectly roasted broccoli and sweet carrots. This sheet pan dish is both simple and nutritious, designed to hit your protein goals while keeping calories in check.

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NUTRITION

411kcal
Protein
46.1g
Fat
19g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 tablespoon Olive Oil

2 tablespoons Teriyaki Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare a sheet pan by lightly coating it with cooking spray or a small drizzle of olive oil.

  • 3

    Place the chicken breast in the center of the pan. Arrange the broccoli florets and sliced carrot around the chicken.

  • 4

    Drizzle the olive oil over the vegetables and season with a pinch of salt and pepper. Pour the teriyaki sauce over the chicken for a flavorful glaze.

  • 5

    Toss the vegetables lightly to ensure even coating.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

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 Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Carrots

Enjoy a balanced and flavorful meal featuring tender teriyaki-glazed chicken breast paired with perfectly roasted broccoli and sweet carrots. This sheet pan dish is both simple and nutritious, designed to hit your protein goals while keeping calories in check.

NUTRITION

411kcal
Protein
46.1g
Fat
19g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 tablespoon Olive Oil

2 tablespoons Teriyaki Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare a sheet pan by lightly coating it with cooking spray or a small drizzle of olive oil.

  • 3

    Place the chicken breast in the center of the pan. Arrange the broccoli florets and sliced carrot around the chicken.

  • 4

    Drizzle the olive oil over the vegetables and season with a pinch of salt and pepper. Pour the teriyaki sauce over the chicken for a flavorful glaze.

  • 5

    Toss the vegetables lightly to ensure even coating.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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