Name: Sheet Pan Teriyaki Chicken and Roasted Broccoli with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup chopped Broccoli; 1 tsp Olive Oil; 1 tbsp Low-Sodium Soy Sauce; 1/2 tsp Honey; 1 clove Garlic, minced; 1/2 tsp Fresh Ginger, grated; 1/2 cup Cooked Quinoa

Sheet Pan Teriyaki Chicken and Roasted Broccoli with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Teriyaki Chicken and Roasted Broccoli with Quinoa

Enjoy a balanced and vibrant meal featuring tender, marinated chicken baked alongside crisp roasted broccoli, all complemented by a nutty side of quinoa. This dish is bursting with savory teriyaki flavors and a hint of sweetness, delivering a satisfying combination of textures and aromas.

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NUTRITION

Protein

43.7g

Fat

10.6g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Broccoli

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1/2 tsp Honey

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1/2 cup Cooked Quinoa

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PREPARATION

1
Preheat the oven to 400°F and line a sheet pan with parchment paper.
2
In a small bowl, whisk together the low-sodium soy sauce, honey, minced garlic, and grated ginger to create a teriyaki marinade.
3
Place the chicken breast and chopped broccoli on the sheet pan. Drizzle with olive oil.
4
Pour or brush the teriyaki marinade evenly over the chicken and broccoli, ensuring they are nicely coated.
5
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender with slightly crispy edges.
6
While baking, prepare the quinoa if not already cooked. Fluff with a fork once ready.
7
Plate the chicken and broccoli alongside the quinoa. Enjoy your nutrient-packed, flavorful meal!