Sticky Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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

Sticky Teriyaki Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant dish featuring succulent teriyaki-glazed chicken paired with tender roasted broccoli and bell peppers. This recipe delivers bold flavors and a satisfying mix of textures, making it a perfect balanced meal for dinner.

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NUTRITION

378kcal
Protein
48.0g
Fat
10.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Broccoli

1 medium Red Bell Pepper (119g)

2 tbsp Low-Sugar Teriyaki Sauce

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper.

  • 2

    In a small bowl, mix the teriyaki sauce with minced garlic and grated ginger.

  • 3

    Place the chicken breast in a shallow dish and pour half of the teriyaki mixture on top, allowing it to marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the broccoli into florets and slice the red bell pepper into strips.

  • 5

    Toss the broccoli and bell pepper with olive oil and a pinch of salt.

  • 6

    Arrange the vegetables on the baking tray and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 7

    While vegetables are roasting, heat a non-stick skillet over medium-high heat. Cook the marinated chicken breast for 5-6 minutes per side until golden and cooked through.

  • 8

    In the last few minutes of cooking, brush the remaining teriyaki glaze over the chicken for a sticky finish.

  • 9

    Slice the chicken and serve atop a bed of roasted vegetables.

Sticky Teriyaki Chicken with Roasted Broccoli and Bell Peppers

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

Sticky Teriyaki Chicken with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli and Bell Peppers

Enjoy a vibrant dish featuring succulent teriyaki-glazed chicken paired with tender roasted broccoli and bell peppers. This recipe delivers bold flavors and a satisfying mix of textures, making it a perfect balanced meal for dinner.

NUTRITION

378kcal
Protein
48.0g
Fat
10.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Broccoli

1 medium Red Bell Pepper (119g)

2 tbsp Low-Sugar Teriyaki Sauce

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper.

  • 2

    In a small bowl, mix the teriyaki sauce with minced garlic and grated ginger.

  • 3

    Place the chicken breast in a shallow dish and pour half of the teriyaki mixture on top, allowing it to marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the broccoli into florets and slice the red bell pepper into strips.

  • 5

    Toss the broccoli and bell pepper with olive oil and a pinch of salt.

  • 6

    Arrange the vegetables on the baking tray and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 7

    While vegetables are roasting, heat a non-stick skillet over medium-high heat. Cook the marinated chicken breast for 5-6 minutes per side until golden and cooked through.

  • 8

    In the last few minutes of cooking, brush the remaining teriyaki glaze over the chicken for a sticky finish.

  • 9

    Slice the chicken and serve atop a bed of roasted vegetables.