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 bowl featuring tender ginger-garlic marinated chicken tossed in a homemade teriyaki glaze, served over nutty brown rice with crisp broccoli and a sprinkle of sesame seeds for an added crunch.

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NUTRITION

420kcal
Protein
40.5g
Fat
7.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup Brown Rice (108g)

2 tablespoons Low-Sodium Teriyaki Sauce (32g)

1/2 cup Broccoli (78g)

1 teaspoon Sesame Seeds (3g)

1 teaspoon Fresh Ginger (2g)

1 Garlic Clove (3g)

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PREPARATION

  • 1

    In a small bowl, combine the teriyaki sauce, freshly grated ginger, and minced garlic to create a flavorful marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow it to marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes on each side, or until fully cooked and nicely caramelized.

  • 4

    While the chicken is cooking, prepare the brown rice according to package instructions and lightly steam or sauté the broccoli until crisp-tender.

  • 5

    Slice the cooked chicken into strips and assemble the bowl by layering the brown rice, broccoli, and topped with the sliced chicken.

  • 6

    Drizzle any remaining teriyaki sauce over the bowl, then sprinkle with sesame seeds before serving.

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 bowl featuring tender ginger-garlic marinated chicken tossed in a homemade teriyaki glaze, served over nutty brown rice with crisp broccoli and a sprinkle of sesame seeds for an added crunch.

NUTRITION

420kcal
Protein
40.5g
Fat
7.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup Brown Rice (108g)

2 tablespoons Low-Sodium Teriyaki Sauce (32g)

1/2 cup Broccoli (78g)

1 teaspoon Sesame Seeds (3g)

1 teaspoon Fresh Ginger (2g)

1 Garlic Clove (3g)

PREPARATION

  • 1

    In a small bowl, combine the teriyaki sauce, freshly grated ginger, and minced garlic to create a flavorful marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow it to marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes on each side, or until fully cooked and nicely caramelized.

  • 4

    While the chicken is cooking, prepare the brown rice according to package instructions and lightly steam or sauté the broccoli until crisp-tender.

  • 5

    Slice the cooked chicken into strips and assemble the bowl by layering the brown rice, broccoli, and topped with the sliced chicken.

  • 6

    Drizzle any remaining teriyaki sauce over the bowl, then sprinkle with sesame seeds before serving.