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 this vibrant bowl featuring tender chicken breast glazed in a sticky ginger-garlic teriyaki sauce, tossed with crisp bell pepper, broccoli, and carrot. The balance of savory and sweet flavors creates a satisfying meal from your breakfast, lunch or dinner rotation.

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NUTRITION

345kcal
Protein
40.0g
Fat
9.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Bell Pepper, sliced

1 cup Broccoli Florets

1 medium Carrot, sliced

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Fresh Garlic, minced

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken pieces and sauté until lightly browned and cooked through, about 5-7 minutes.

  • 4

    To the same pan, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

  • 5

    Add the sliced bell pepper, broccoli florets, and carrot slices. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Mix in the low-sodium soy sauce and honey, tossing everything to combine and create a sticky glaze.

  • 7

    Cook for an additional 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.

  • 8

    Serve immediately, optionally over a small serving of steamed rice or quinoa for a more complete meal if desired.

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 this vibrant bowl featuring tender chicken breast glazed in a sticky ginger-garlic teriyaki sauce, tossed with crisp bell pepper, broccoli, and carrot. The balance of savory and sweet flavors creates a satisfying meal from your breakfast, lunch or dinner rotation.

NUTRITION

345kcal
Protein
40.0g
Fat
9.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Bell Pepper, sliced

1 cup Broccoli Florets

1 medium Carrot, sliced

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Fresh Garlic, minced

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken pieces and sauté until lightly browned and cooked through, about 5-7 minutes.

  • 4

    To the same pan, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.

  • 5

    Add the sliced bell pepper, broccoli florets, and carrot slices. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Mix in the low-sodium soy sauce and honey, tossing everything to combine and create a sticky glaze.

  • 7

    Cook for an additional 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.

  • 8

    Serve immediately, optionally over a small serving of steamed rice or quinoa for a more complete meal if desired.