Chicken with Sticky Teriyaki Glaze and Roasted Asparagus

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

Chicken with Sticky Teriyaki Glaze and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Chicken with Sticky Teriyaki Glaze and Roasted Asparagus

Enjoy succulent chicken breast glazed with a sticky teriyaki reduction paired with perfectly roasted asparagus. This balanced dish offers a harmonious blend of savory and sweet flavors, ideal for a wholesome dinner.

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NUTRITION

380kcal
Protein
43.2g
Fat
6.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tbsp Low-Sodium Soy Sauce

1 tbsp Honey

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and brush generously with half of the teriyaki glaze. Allow it to marinate for 10 minutes if time permits.

  • 4

    Arrange the asparagus on a lined baking sheet. Drizzle with a little olive oil (optional) and season with salt and pepper for added flavor.

  • 5

    Place both the chicken and asparagus in the oven. Roast the asparagus for about 12-15 minutes until tender and slightly crisp, and bake the chicken for 20-25 minutes until fully cooked and lightly caramelized on top.

  • 6

    During the last 5 minutes of cooking, brush the chicken with the remaining glaze to enhance its sticky, flavorful coating.

  • 7

    Once cooked, serve the glazed chicken alongside the roasted asparagus while warm.

Chicken with Sticky Teriyaki Glaze and Roasted Asparagus

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

Chicken with Sticky Teriyaki Glaze and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Chicken with Sticky Teriyaki Glaze and Roasted Asparagus

Enjoy succulent chicken breast glazed with a sticky teriyaki reduction paired with perfectly roasted asparagus. This balanced dish offers a harmonious blend of savory and sweet flavors, ideal for a wholesome dinner.

NUTRITION

380kcal
Protein
43.2g
Fat
6.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tbsp Low-Sodium Soy Sauce

1 tbsp Honey

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and brush generously with half of the teriyaki glaze. Allow it to marinate for 10 minutes if time permits.

  • 4

    Arrange the asparagus on a lined baking sheet. Drizzle with a little olive oil (optional) and season with salt and pepper for added flavor.

  • 5

    Place both the chicken and asparagus in the oven. Roast the asparagus for about 12-15 minutes until tender and slightly crisp, and bake the chicken for 20-25 minutes until fully cooked and lightly caramelized on top.

  • 6

    During the last 5 minutes of cooking, brush the chicken with the remaining glaze to enhance its sticky, flavorful coating.

  • 7

    Once cooked, serve the glazed chicken alongside the roasted asparagus while warm.