Sticky Ginger-Garlic Teriyaki Chicken Bowl

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

Sticky Ginger-Garlic Teriyaki Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Sticky Ginger-Garlic Teriyaki Chicken Bowl

Enjoy a vibrant bowl featuring tender chicken breast marinated in a sticky, ginger-garlic teriyaki glaze, paired with wholesome brown rice and crisp baby broccoli. This dish balances a lively blend of sweet and savory flavors, accented with a sprinkle of toasted sesame seeds for an extra hint of crunch.

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NUTRITION

379kcal
Protein
38.1g
Fat
7.3g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

0.5 cup Cooked Brown Rice (approx. 100g)

1 cup Baby Broccoli (approx. 91g)

2 tbsp Teriyaki Sauce (approx. 30g)

1 tsp Fresh Ginger (grated)

1 Garlic clove

1 tsp Toasted Sesame Seeds

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PREPARATION

  • 1

    Begin by marinating the chicken breast: in a small bowl, combine the teriyaki sauce, grated ginger, and minced garlic. Coat the chicken thoroughly and let it sit for at least 15 minutes.

  • 2

    Preheat a non-stick skillet over medium heat. Once hot, add the marinated chicken breast and cook for about 6-7 minutes per side or until it reaches an internal temperature of 165°F.

  • 3

    While the chicken cooks, steam or lightly sauté the baby broccoli until it is tender yet crisp. Heat the pre-cooked brown rice to serve as the bowl base.

  • 4

    Slice the cooked chicken into strips, and arrange it over the warmed brown rice. Top with the steamed baby broccoli and drizzle any remaining pan juices over the dish.

  • 5

    Finish by sprinkling toasted sesame seeds over the bowl for added flavor and crunch, then serve immediately.

Sticky Ginger-Garlic Teriyaki Chicken Bowl

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

Sticky Ginger-Garlic Teriyaki Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Sticky Ginger-Garlic Teriyaki Chicken Bowl

Enjoy a vibrant bowl featuring tender chicken breast marinated in a sticky, ginger-garlic teriyaki glaze, paired with wholesome brown rice and crisp baby broccoli. This dish balances a lively blend of sweet and savory flavors, accented with a sprinkle of toasted sesame seeds for an extra hint of crunch.

NUTRITION

379kcal
Protein
38.1g
Fat
7.3g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

0.5 cup Cooked Brown Rice (approx. 100g)

1 cup Baby Broccoli (approx. 91g)

2 tbsp Teriyaki Sauce (approx. 30g)

1 tsp Fresh Ginger (grated)

1 Garlic clove

1 tsp Toasted Sesame Seeds

PREPARATION

  • 1

    Begin by marinating the chicken breast: in a small bowl, combine the teriyaki sauce, grated ginger, and minced garlic. Coat the chicken thoroughly and let it sit for at least 15 minutes.

  • 2

    Preheat a non-stick skillet over medium heat. Once hot, add the marinated chicken breast and cook for about 6-7 minutes per side or until it reaches an internal temperature of 165°F.

  • 3

    While the chicken cooks, steam or lightly sauté the baby broccoli until it is tender yet crisp. Heat the pre-cooked brown rice to serve as the bowl base.

  • 4

    Slice the cooked chicken into strips, and arrange it over the warmed brown rice. Top with the steamed baby broccoli and drizzle any remaining pan juices over the dish.

  • 5

    Finish by sprinkling toasted sesame seeds over the bowl for added flavor and crunch, then serve immediately.