YOUR SOLIN GENERATED RECIPE
Sheet Pan Teriyaki Chicken and Broccoli
Enjoy a vibrant and succulent sheet pan meal featuring tender, marinated chicken breast and crisp broccoli florets, all coated in a savory homemade teriyaki glaze. This dish is simply roasted to perfection on a single sheet pan, delivering a delicious balance of protein and fresh crunch with a hint of nutty sesame aroma.
INGREDIENTS
6 oz Chicken Breast (raw)
1 cup Broccoli Florets (raw)
2 tbsp Teriyaki Sauce
1 tsp Sesame Oil
1 tsp Sesame Seeds (optional garnish)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a bowl, combine the teriyaki sauce and sesame oil. Toss the chicken breast pieces in the mixture to evenly coat them.
Place the marinated chicken and broccoli florets on the sheet pan, ensuring the broccoli is evenly spread out to allow for even roasting.
Drizzle any extra teriyaki sauce from the bowl over the broccoli.
Roast in the preheated oven for 18-22 minutes or until the chicken is thoroughly cooked and the broccoli is tender with slight caramelization on the edges.
Once cooked, sprinkle sesame seeds over the dish for an extra nutty flavor. Serve hot.