Crispy Teriyaki Chicken with Roasted Asparagus

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

Crispy Teriyaki Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Asparagus

Enjoy a delightful combination of crispy, panko-crusted chicken glazed with a savory teriyaki sauce paired with tender roasted asparagus. This dish provides a satisfying crunch, a sweet-savory flavor profile, and a colorful presentation perfect for a nourishing meal.

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NUTRITION

462kcal
Protein
42g
Fat
19.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1.5 tbsp Teriyaki Sauce

1 cup Asparagus

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, lightly coat the chicken breast with teriyaki sauce, ensuring all sides are covered.

  • 3

    Dredge the marinated chicken in panko breadcrumbs, pressing gently so the coating adheres.

  • 4

    Place the breaded chicken on a lightly greased baking sheet.

  • 5

    In a separate bowl, toss the asparagus with olive oil, salt, and pepper.

  • 6

    Arrange the asparagus around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 8

    Allow the chicken to rest for a few minutes before serving for optimal juiciness.

Crispy Teriyaki Chicken with Roasted Asparagus

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

Crispy Teriyaki Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Asparagus

Enjoy a delightful combination of crispy, panko-crusted chicken glazed with a savory teriyaki sauce paired with tender roasted asparagus. This dish provides a satisfying crunch, a sweet-savory flavor profile, and a colorful presentation perfect for a nourishing meal.

NUTRITION

462kcal
Protein
42g
Fat
19.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1.5 tbsp Teriyaki Sauce

1 cup Asparagus

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, lightly coat the chicken breast with teriyaki sauce, ensuring all sides are covered.

  • 3

    Dredge the marinated chicken in panko breadcrumbs, pressing gently so the coating adheres.

  • 4

    Place the breaded chicken on a lightly greased baking sheet.

  • 5

    In a separate bowl, toss the asparagus with olive oil, salt, and pepper.

  • 6

    Arrange the asparagus around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 8

    Allow the chicken to rest for a few minutes before serving for optimal juiciness.