Sticky Teriyaki Chicken with Roasted Broccoli

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

Sticky Teriyaki Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli

Savor the delightful flavors of juicy teriyaki chicken paired with perfectly roasted broccoli and a side of quinoa. The sweet and savory glaze on the tender chicken is beautifully complemented by the nutty quinoa and crisp, caramelized broccoli, creating a harmonious plate that's both satisfying and wholesome.

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NUTRITION

384kcal
Protein
39.7g
Fat
10.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Tbsp Low Sodium Soy Sauce

1/2 Tbsp Honey

1 clove minced Garlic

1 tsp grated Fresh Ginger

1 cup Broccoli

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together soy sauce, honey, minced garlic, and grated ginger to create the sticky teriyaki glaze.

  • 3

    Place the chicken breast in a shallow dish and pour half of the glaze over it, letting it marinate for about 15 minutes.

  • 4

    While the chicken marinates, toss the broccoli with olive oil, a pinch of salt, and pepper, then spread it evenly on the prepared baking sheet.

  • 5

    Roast the broccoli in the preheated oven for 15-20 minutes, until edges are slightly crispy and the florets are tender.

  • 6

    Heat a skillet over medium heat and cook the marinated chicken breast for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Brush with the remaining glaze during cooking.

  • 7

    While the chicken is cooking, prepare the quinoa if not already done.

  • 8

    Plate the sticky teriyaki chicken alongside the roasted broccoli and a serving of quinoa. Serve warm and enjoy the blend of sweet and savory flavors.

Sticky Teriyaki Chicken with Roasted Broccoli

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

Sticky Teriyaki Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli

Savor the delightful flavors of juicy teriyaki chicken paired with perfectly roasted broccoli and a side of quinoa. The sweet and savory glaze on the tender chicken is beautifully complemented by the nutty quinoa and crisp, caramelized broccoli, creating a harmonious plate that's both satisfying and wholesome.

NUTRITION

384kcal
Protein
39.7g
Fat
10.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Tbsp Low Sodium Soy Sauce

1/2 Tbsp Honey

1 clove minced Garlic

1 tsp grated Fresh Ginger

1 cup Broccoli

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together soy sauce, honey, minced garlic, and grated ginger to create the sticky teriyaki glaze.

  • 3

    Place the chicken breast in a shallow dish and pour half of the glaze over it, letting it marinate for about 15 minutes.

  • 4

    While the chicken marinates, toss the broccoli with olive oil, a pinch of salt, and pepper, then spread it evenly on the prepared baking sheet.

  • 5

    Roast the broccoli in the preheated oven for 15-20 minutes, until edges are slightly crispy and the florets are tender.

  • 6

    Heat a skillet over medium heat and cook the marinated chicken breast for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Brush with the remaining glaze during cooking.

  • 7

    While the chicken is cooking, prepare the quinoa if not already done.

  • 8

    Plate the sticky teriyaki chicken alongside the roasted broccoli and a serving of quinoa. Serve warm and enjoy the blend of sweet and savory flavors.