YOUR SOLIN GENERATED RECIPE
Sticky Teriyaki Chicken with Roasted Broccoli
Enjoy a vibrant meal featuring succulent teriyaki-glazed chicken paired with perfectly roasted broccoli. The sticky, savory-sweet glaze elevates the lean chicken, while the roasted broccoli adds a delightful crunch and nutritional boost, making this dish a balanced and satisfying option for any meal.
INGREDIENTS
5 oz Chicken Breast
1 cup Broccoli
1 tbsp Low-Sodium Soy Sauce
1 tsp Honey
1 tsp Fresh Ginger, grated
1 clove Garlic, minced
1 tbsp Water
PREPARATION
Preheat your oven to 425°F (220°C) for roasting broccoli.
In a small bowl, whisk together the low-sodium soy sauce, honey, grated ginger, minced garlic, and water to create the teriyaki marinade.
Place the chicken breast in a shallow dish, and pour about half of the marinade over it. Let it marinate for at least 15 minutes to absorb the flavors.
While the chicken marinates, toss the broccoli with a little salt and pepper and a drizzle of olive oil (optional, not listed for macro strictness) and spread it onto a baking sheet.
Roast the broccoli in the preheated oven for about 15-20 minutes, until the edges are slightly crispy and the florets are tender.
Heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for 3-4 minutes per side until golden, then lower heat and cook until the internal temperature reaches 165°F (about 8-10 minutes total).
During the last few minutes of cooking, drizzle the remaining marinade over the chicken, allowing it to thicken and create a sticky glaze.
Slice the chicken and serve alongside the roasted broccoli. Enjoy your balanced, savory meal!