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

A vibrant, savory bowl featuring tender teriyaki-glazed chicken with sticky notes of ginger and garlic, served alongside nutty brown rice and crisp steamed veggies. Perfectly balanced in macros and bursting with umami flavor, this dish is satisfying and energizing.

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NUTRITION

381kcal
Protein
38.8g
Fat
8.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Brown Rice

1 cup Broccoli

1/2 cup Carrots

1 tsp Grated Fresh Ginger

1 Garlic Clove, minced

2 tbsp Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Begin by cutting the chicken breast into bite-sized pieces. In a bowl, combine the chicken with grated ginger, minced garlic, and 1 tablespoon of teriyaki sauce. Allow to marinate for at least 15 minutes.

  • 2

    While marinating, steam the broccoli and carrots until just tender, about 4-5 minutes. Set aside keeping them warm.

  • 3

    Heat a non-stick pan over medium-high heat and add the olive oil. Sauté the marinated chicken until cooked through and lightly caramelized, about 6-8 minutes.

  • 4

    Add the remaining tablespoon of teriyaki sauce to the pan during the last minute of cooking, stirring to coat the chicken evenly.

  • 5

    Assemble the bowl by placing the cooked brown rice at the base, followed by the sautéed chicken and steamed vegetables on top.

  • 6

    Drizzle any remaining pan juices over the bowl for extra flavor and 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

A vibrant, savory bowl featuring tender teriyaki-glazed chicken with sticky notes of ginger and garlic, served alongside nutty brown rice and crisp steamed veggies. Perfectly balanced in macros and bursting with umami flavor, this dish is satisfying and energizing.

NUTRITION

381kcal
Protein
38.8g
Fat
8.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Brown Rice

1 cup Broccoli

1/2 cup Carrots

1 tsp Grated Fresh Ginger

1 Garlic Clove, minced

2 tbsp Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Begin by cutting the chicken breast into bite-sized pieces. In a bowl, combine the chicken with grated ginger, minced garlic, and 1 tablespoon of teriyaki sauce. Allow to marinate for at least 15 minutes.

  • 2

    While marinating, steam the broccoli and carrots until just tender, about 4-5 minutes. Set aside keeping them warm.

  • 3

    Heat a non-stick pan over medium-high heat and add the olive oil. Sauté the marinated chicken until cooked through and lightly caramelized, about 6-8 minutes.

  • 4

    Add the remaining tablespoon of teriyaki sauce to the pan during the last minute of cooking, stirring to coat the chicken evenly.

  • 5

    Assemble the bowl by placing the cooked brown rice at the base, followed by the sautéed chicken and steamed vegetables on top.

  • 6

    Drizzle any remaining pan juices over the bowl for extra flavor and serve immediately.