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 vibrant plate of tender teriyaki-glazed chicken paired with a medley of roasted vegetables and a side of brown rice. This dish boasts a delightful balance of savory, sweet, and fresh flavors, all with a crisp, roasted finish that enhances the natural charm of each ingredient.

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NUTRITION

352kcal
Protein
33.7g
Fat
3.3g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cooked Brown Rice

2 tbsp Teriyaki Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Slice the chicken breast into even strips or bite-sized pieces to ensure even cooking. In a bowl, toss the chicken with 1 tbsp teriyaki sauce until well-coated.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 4

    Arrange the vegetables on the prepared sheet pan, drizzle the remaining 1 tbsp teriyaki sauce over them, and toss gently to coat evenly.

  • 5

    Place the seasoned chicken pieces among the vegetables on the sheet pan, ensuring they are spread out for even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

  • 7

    Heat the pre-cooked brown rice if needed, and serve by combining a portion of rice with the roasted chicken and vegetables on a plate.

  • 8

    Enjoy your balanced, flavorful meal!

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 vibrant plate of tender teriyaki-glazed chicken paired with a medley of roasted vegetables and a side of brown rice. This dish boasts a delightful balance of savory, sweet, and fresh flavors, all with a crisp, roasted finish that enhances the natural charm of each ingredient.

NUTRITION

352kcal
Protein
33.7g
Fat
3.3g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cooked Brown Rice

2 tbsp Teriyaki Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Slice the chicken breast into even strips or bite-sized pieces to ensure even cooking. In a bowl, toss the chicken with 1 tbsp teriyaki sauce until well-coated.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 4

    Arrange the vegetables on the prepared sheet pan, drizzle the remaining 1 tbsp teriyaki sauce over them, and toss gently to coat evenly.

  • 5

    Place the seasoned chicken pieces among the vegetables on the sheet pan, ensuring they are spread out for even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

  • 7

    Heat the pre-cooked brown rice if needed, and serve by combining a portion of rice with the roasted chicken and vegetables on a plate.

  • 8

    Enjoy your balanced, flavorful meal!