Sheet Pan 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 Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring juicy, marinated teriyaki chicken accompanied by a colorful medley of roasted vegetables. The tender chicken melds with the sweet and savory teriyaki glaze while the broccoli, red bell pepper, and carrot add a satisfying crunch and natural sweetness to every bite.

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NUTRITION

404kcal
Protein
48.6g
Fat
10.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

2 tablespoons Teriyaki Sauce

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the teriyaki sauce with a bit of extra sauce if desired for extra flavor. Marinate the chicken breast in the sauce for at least 15 minutes.

  • 3

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

  • 4

    On a sheet pan, toss the vegetables with the extra virgin olive oil, a pinch of salt, and pepper.

  • 5

    Place the marinated chicken breast on the center of the sheet pan among the vegetables.

  • 6

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

  • 7

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

Sheet Pan 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 Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring juicy, marinated teriyaki chicken accompanied by a colorful medley of roasted vegetables. The tender chicken melds with the sweet and savory teriyaki glaze while the broccoli, red bell pepper, and carrot add a satisfying crunch and natural sweetness to every bite.

NUTRITION

404kcal
Protein
48.6g
Fat
10.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

2 tablespoons Teriyaki Sauce

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the teriyaki sauce with a bit of extra sauce if desired for extra flavor. Marinate the chicken breast in the sauce for at least 15 minutes.

  • 3

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

  • 4

    On a sheet pan, toss the vegetables with the extra virgin olive oil, a pinch of salt, and pepper.

  • 5

    Place the marinated chicken breast on the center of the sheet pan among the vegetables.

  • 6

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

  • 7

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