Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Savor the delightful fusion of crispy, tangy teriyaki chicken paired with a colorful medley of roasted vegetables. This dish brings together juicy chicken breast brushed with a homemade low-sugar teriyaki glaze and a crisp assortment of roasted bell peppers, broccoli, and cherry tomatoes, creating an appealing balance of savory flavors and textures.

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NUTRITION

296kcal
Protein
39.8g
Fat
8.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Low-Sugar Teriyaki Sauce

1/2 cup Cherry Tomatoes

1 cup Broccoli

1/2 cup Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with a paper towel. Brush both sides with the low-sugar teriyaki sauce.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden and crispy.

  • 4

    While the chicken sears, combine broccoli, cherry tomatoes, and red bell pepper in a bowl. Drizzle with olive oil and toss to coat evenly. Season lightly with salt and pepper if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 12-15 minutes, or until tender and slightly charred.

  • 6

    Once the chicken is seared, transfer it to the oven with the vegetables and cook for an additional 8-10 minutes until the chicken is cooked through.

  • 7

    Remove from the oven and let rest for a few minutes before slicing. Serve the sliced crispy teriyaki chicken over the roasted vegetables and enjoy.

Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Savor the delightful fusion of crispy, tangy teriyaki chicken paired with a colorful medley of roasted vegetables. This dish brings together juicy chicken breast brushed with a homemade low-sugar teriyaki glaze and a crisp assortment of roasted bell peppers, broccoli, and cherry tomatoes, creating an appealing balance of savory flavors and textures.

NUTRITION

296kcal
Protein
39.8g
Fat
8.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 tablespoons Low-Sugar Teriyaki Sauce

1/2 cup Cherry Tomatoes

1 cup Broccoli

1/2 cup Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with a paper towel. Brush both sides with the low-sugar teriyaki sauce.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden and crispy.

  • 4

    While the chicken sears, combine broccoli, cherry tomatoes, and red bell pepper in a bowl. Drizzle with olive oil and toss to coat evenly. Season lightly with salt and pepper if desired.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 12-15 minutes, or until tender and slightly charred.

  • 6

    Once the chicken is seared, transfer it to the oven with the vegetables and cook for an additional 8-10 minutes until the chicken is cooked through.

  • 7

    Remove from the oven and let rest for a few minutes before slicing. Serve the sliced crispy teriyaki chicken over the roasted vegetables and enjoy.