Ginger-Glazed Teriyaki Chicken with Sesame Vegetables

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

Ginger-Glazed Teriyaki Chicken with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Glazed Teriyaki Chicken with Sesame Vegetables

Savor a balanced dinner featuring tender ginger-glazed chicken paired with vibrant sesame vegetables and a side of nutty quinoa. This dish marries the warmth of fresh ginger and garlic with the savory depth of low-sodium soy and maple syrup, creating a beautifully harmonious flavor profile that nourishes both body and soul.

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NUTRITION

433kcal
Protein
56.9g
Fat
11g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

1/2 cup Cooked Quinoa (92g)

1 cup Broccoli (91g)

1/2 cup Carrots (61g)

1/2 cup Red Bell Pepper (46g)

1 Tbsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Sesame Oil

1 tsp Fresh Ginger (grated)

1 Garlic Clove (minced)

1/2 tsp Sesame Seeds

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and set aside.

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, maple syrup, sesame oil, grated ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Marinate the chicken pieces in the glaze for at least 15 minutes.

  • 4

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

  • 5

    While the chicken cooks, steam the broccoli, carrots, and red bell pepper until they are crisp-tender, approximately 4-5 minutes.

  • 6

    In a serving bowl, combine the cooked quinoa with the steamed vegetables.

  • 7

    Top the quinoa and vegetables with the ginger-glazed chicken and drizzle any extra pan juices over the top.

  • 8

    Finish with a light sprinkle of sesame seeds and serve immediately.

Ginger-Glazed Teriyaki Chicken with Sesame Vegetables

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

Ginger-Glazed Teriyaki Chicken with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Glazed Teriyaki Chicken with Sesame Vegetables

Savor a balanced dinner featuring tender ginger-glazed chicken paired with vibrant sesame vegetables and a side of nutty quinoa. This dish marries the warmth of fresh ginger and garlic with the savory depth of low-sodium soy and maple syrup, creating a beautifully harmonious flavor profile that nourishes both body and soul.

NUTRITION

433kcal
Protein
56.9g
Fat
11g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

1/2 cup Cooked Quinoa (92g)

1 cup Broccoli (91g)

1/2 cup Carrots (61g)

1/2 cup Red Bell Pepper (46g)

1 Tbsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Sesame Oil

1 tsp Fresh Ginger (grated)

1 Garlic Clove (minced)

1/2 tsp Sesame Seeds

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and set aside.

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, maple syrup, sesame oil, grated ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Marinate the chicken pieces in the glaze for at least 15 minutes.

  • 4

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

  • 5

    While the chicken cooks, steam the broccoli, carrots, and red bell pepper until they are crisp-tender, approximately 4-5 minutes.

  • 6

    In a serving bowl, combine the cooked quinoa with the steamed vegetables.

  • 7

    Top the quinoa and vegetables with the ginger-glazed chicken and drizzle any extra pan juices over the top.

  • 8

    Finish with a light sprinkle of sesame seeds and serve immediately.