Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

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

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring succulent teriyaki chicken paired with an assortment of crisp roasted vegetables. The dish harmonizes tender, juicy chicken with sweet bell peppers, crunchy broccoli, and naturally sweet carrots, all glazed in a light teriyaki sauce for an umami-packed finish. Perfectly balanced to fuel your day with flavor and nourishment.

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NUTRITION

451kcal
Protein
58.0g
Fat
7.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

1 medium Carrot

1.5 tbsp Teriyaki Sauce

1 tsp Olive Oil

1 clove Garlic

¼ medium Onion

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into even pieces if desired or leave whole for thicker portions, and place them on a large sheet pan.

  • 3

    Chop the red bell pepper, broccoli, carrot, and onion into uniform pieces. Mince the garlic.

  • 4

    In a small bowl, combine the teriyaki sauce, olive oil, and minced garlic.

  • 5

    Toss the chopped vegetables with a portion of the sauce mixture to evenly coat them, then spread them around the chicken on the sheet pan.

  • 6

    Drizzle the remaining sauce over the chicken breast, ensuring each piece is thoroughly coated.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and let rest a few minutes before serving.

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

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

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring succulent teriyaki chicken paired with an assortment of crisp roasted vegetables. The dish harmonizes tender, juicy chicken with sweet bell peppers, crunchy broccoli, and naturally sweet carrots, all glazed in a light teriyaki sauce for an umami-packed finish. Perfectly balanced to fuel your day with flavor and nourishment.

NUTRITION

451kcal
Protein
58.0g
Fat
7.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

1 medium Carrot

1.5 tbsp Teriyaki Sauce

1 tsp Olive Oil

1 clove Garlic

¼ medium Onion

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into even pieces if desired or leave whole for thicker portions, and place them on a large sheet pan.

  • 3

    Chop the red bell pepper, broccoli, carrot, and onion into uniform pieces. Mince the garlic.

  • 4

    In a small bowl, combine the teriyaki sauce, olive oil, and minced garlic.

  • 5

    Toss the chopped vegetables with a portion of the sauce mixture to evenly coat them, then spread them around the chicken on the sheet pan.

  • 6

    Drizzle the remaining sauce over the chicken breast, ensuring each piece is thoroughly coated.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and let rest a few minutes before serving.