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 of sticky ginger-garlic teriyaki chicken paired with nutrient-rich brown rice and crisp vegetables. The tender chicken is marinated in a flavorful blend of ginger, garlic, soy sauce, and a touch of honey for natural sweetness, then sautéed to perfection. Complemented by fresh red bell pepper and broccoli, this dish delivers a satisfying balance of savory, tangy, and slightly sweet flavors.

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NUTRITION

428kcal
Protein
50.5g
Fat
6.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup sliced Red Bell Pepper

1/2 cup steamed Broccoli

2 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp minced Fresh Ginger

1 clove minced Garlic

1 tsp Rice Vinegar

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PREPARATION

  • 1

    In a small bowl, combine the low sodium soy sauce, honey, rice vinegar, minced ginger, and minced garlic to create the teriyaki marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Allow it to marinate for at least 15-20 minutes.

  • 3

    Meanwhile, prepare the brown rice according to package instructions if not pre-cooked, and lightly steam the broccoli until tender yet crisp.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until fully cooked and slightly caramelized on the edges.

  • 5

    In the last few minutes of cooking, add the sliced red bell pepper to the skillet to soften slightly while retaining their crunch.

  • 6

    To assemble the bowl, start with a base of cooked brown rice, then layer the sautéed teriyaki chicken, red bell pepper, and steamed broccoli.

  • 7

    Drizzle the remaining teriyaki sauce over the bowl for an extra burst of flavor, and serve warm.

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 of sticky ginger-garlic teriyaki chicken paired with nutrient-rich brown rice and crisp vegetables. The tender chicken is marinated in a flavorful blend of ginger, garlic, soy sauce, and a touch of honey for natural sweetness, then sautéed to perfection. Complemented by fresh red bell pepper and broccoli, this dish delivers a satisfying balance of savory, tangy, and slightly sweet flavors.

NUTRITION

428kcal
Protein
50.5g
Fat
6.3g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Brown Rice

1/2 cup sliced Red Bell Pepper

1/2 cup steamed Broccoli

2 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp minced Fresh Ginger

1 clove minced Garlic

1 tsp Rice Vinegar

PREPARATION

  • 1

    In a small bowl, combine the low sodium soy sauce, honey, rice vinegar, minced ginger, and minced garlic to create the teriyaki marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Allow it to marinate for at least 15-20 minutes.

  • 3

    Meanwhile, prepare the brown rice according to package instructions if not pre-cooked, and lightly steam the broccoli until tender yet crisp.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until fully cooked and slightly caramelized on the edges.

  • 5

    In the last few minutes of cooking, add the sliced red bell pepper to the skillet to soften slightly while retaining their crunch.

  • 6

    To assemble the bowl, start with a base of cooked brown rice, then layer the sautéed teriyaki chicken, red bell pepper, and steamed broccoli.

  • 7

    Drizzle the remaining teriyaki sauce over the bowl for an extra burst of flavor, and serve warm.