Name: Sticky Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 tbsp Low Sodium Soy Sauce; 1 tsp Honey; 1 clove Garlic; 1 cup Broccoli; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1 tsp Olive Oil

Sticky Teriyaki Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Enjoy a balanced and flavorful dinner featuring succulent teriyaki-glazed chicken paired with a medley of roasted vegetables. This dish boasts an irresistible sticky glaze on tender chicken paired with crisp, lightly seasoned veggies, perfect for a wholesome meal.

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NUTRITION

Protein

41.5g

Fat

9.3g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, whisk together the soy sauce, honey, and minced garlic to create the teriyaki glaze.
3
Place the chicken breast on a lined baking sheet. Brush both sides of the chicken with the teriyaki glaze.
4
Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss the vegetables with olive oil, a pinch of salt, and pepper.
5
Arrange the vegetables around the chicken on the baking sheet.
6
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
7
Optional: In the last 5 minutes, brush an additional layer of the teriyaki glaze onto the chicken for extra stickiness.
8
Remove from the oven and let rest for a few minutes before serving.