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.
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
In a small bowl, whisk together the low-sodium soy sauce, honey, grated fresh ginger, and minced garlic to create the teriyaki marinade.
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.
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.
While the chicken cooks, steam the broccoli florets and sliced carrot (or lightly sauté them) for about 5 minutes until tender-crisp.
Reheat the pre-cooked brown rice if necessary.
Slice the cooked chicken and assemble the bowl by placing the brown rice as the base, then topping with chicken slices and steamed vegetables.
Drizzle any remaining teriyaki sauce over the bowl and serve warm.