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 featuring tender, marinated chicken glazed in a sticky ginger-garlic teriyaki sauce, served over nutty brown rice and crisp, steamed vegetables. Perfectly balanced with a punch of flavor and satisfying textures, this dish is as nutritious as it is delicious.

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NUTRITION

416kcal
Protein
46.7g
Fat
6.3g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli Florets

1 small Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    In a small bowl, whisk together the low-sodium soy sauce, honey, grated fresh 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, reserving the other half for later. Let the chicken marinate for at least 15 minutes.

  • 3

    Preheat a grill pan or skillet over medium heat. Cook the marinated chicken for about 5-7 minutes per side or until fully cooked and slightly caramelized. Brush with reserved marinade during cooking.

  • 4

    While the chicken cooks, steam the broccoli florets and sliced carrot (or lightly sauté them) for about 5 minutes until tender-crisp.

  • 5

    Reheat the pre-cooked brown rice if necessary.

  • 6

    Slice the cooked chicken and assemble the bowl by placing the brown rice as the base, then topping with chicken slices and steamed vegetables.

  • 7

    Drizzle any remaining teriyaki sauce over the bowl 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 featuring tender, marinated chicken glazed in a sticky ginger-garlic teriyaki sauce, served over nutty brown rice and crisp, steamed vegetables. Perfectly balanced with a punch of flavor and satisfying textures, this dish is as nutritious as it is delicious.

NUTRITION

416kcal
Protein
46.7g
Fat
6.3g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli Florets

1 small Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    In a small bowl, whisk together the low-sodium soy sauce, honey, grated fresh 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, reserving the other half for later. Let the chicken marinate for at least 15 minutes.

  • 3

    Preheat a grill pan or skillet over medium heat. Cook the marinated chicken for about 5-7 minutes per side or until fully cooked and slightly caramelized. Brush with reserved marinade during cooking.

  • 4

    While the chicken cooks, steam the broccoli florets and sliced carrot (or lightly sauté them) for about 5 minutes until tender-crisp.

  • 5

    Reheat the pre-cooked brown rice if necessary.

  • 6

    Slice the cooked chicken and assemble the bowl by placing the brown rice as the base, then topping with chicken slices and steamed vegetables.

  • 7

    Drizzle any remaining teriyaki sauce over the bowl and serve warm.