Sticky Teriyaki Chicken with Roasted Vegetables

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

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant plate of sticky teriyaki chicken paired with a colorful medley of roasted vegetables. The chicken is brushed with a sweet and savory teriyaki glaze, while tender bell pepper, crisp broccoli, and sweet carrots are roasted to perfection. This dish embodies a balance of lean protein and nutrient-packed veggies, perfect for a satisfying meal at any time.

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NUTRITION

384kcal
Protein
49.1g
Fat
9.9g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Garlic

1 tsp Olive Oil

1/2 medium Bell Pepper

1 cup chopped Broccoli

1 medium Carrot

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the low-sodium soy sauce, honey, minced ginger, and crushed garlic to create the teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and brush generously with the marinade. Let it sit for 10-15 minutes to absorb the flavors.

  • 4

    While marinating, chop the bell pepper, broccoli, and carrot. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the marinated chicken on a baking tray. Add the vegetables around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    If desired, baste the chicken with extra marinade halfway through cooking for a stickier finish.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Sticky Teriyaki Chicken with Roasted Vegetables

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

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant plate of sticky teriyaki chicken paired with a colorful medley of roasted vegetables. The chicken is brushed with a sweet and savory teriyaki glaze, while tender bell pepper, crisp broccoli, and sweet carrots are roasted to perfection. This dish embodies a balance of lean protein and nutrient-packed veggies, perfect for a satisfying meal at any time.

NUTRITION

384kcal
Protein
49.1g
Fat
9.9g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Garlic

1 tsp Olive Oil

1/2 medium Bell Pepper

1 cup chopped Broccoli

1 medium Carrot

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the low-sodium soy sauce, honey, minced ginger, and crushed garlic to create the teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and brush generously with the marinade. Let it sit for 10-15 minutes to absorb the flavors.

  • 4

    While marinating, chop the bell pepper, broccoli, and carrot. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the marinated chicken on a baking tray. Add the vegetables around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    If desired, baste the chicken with extra marinade halfway through cooking for a stickier finish.

  • 8

    Remove from the oven and let rest for a few minutes before serving.