Sticky Teriyaki Chicken with Roasted Asparagus & Quinoa Bowl

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

Sticky Teriyaki Chicken with Roasted Asparagus & Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Asparagus & Quinoa Bowl

Enjoy a vibrant bowl featuring tender, sticky teriyaki chicken paired with perfectly roasted asparagus and a fluffy bed of quinoa. The dish offers a delightful balance of savory flavors, a hint of sweetness, and a satisfying crunch from a sprinkle of toasted sesame seeds, making for a wholesome and energizing meal.

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NUTRITION

395kcal
Protein
43.5g
Fat
11.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Teriyaki Sauce

1 cup Asparagus

1 teaspoon Olive Oil

1 teaspoon Sesame Seeds

0.5 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Lightly coat the chicken breasts with teriyaki sauce and let them marinate for at least 15 minutes.

  • 3

    Place the chicken and trimmed asparagus on a baking sheet lined with parchment paper. Drizzle the asparagus with olive oil and season with a pinch of salt and pepper.

  • 4

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the asparagus is tender and slightly charred.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Once done, slice the chicken into strips. In a bowl, combine the quinoa, roasted asparagus, and chicken. Drizzle any remaining teriyaki sauce over the top.

  • 7

    Finish by sprinkling sesame seeds over the dish and serve immediately.

Sticky Teriyaki Chicken with Roasted Asparagus & Quinoa Bowl

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

Sticky Teriyaki Chicken with Roasted Asparagus & Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Asparagus & Quinoa Bowl

Enjoy a vibrant bowl featuring tender, sticky teriyaki chicken paired with perfectly roasted asparagus and a fluffy bed of quinoa. The dish offers a delightful balance of savory flavors, a hint of sweetness, and a satisfying crunch from a sprinkle of toasted sesame seeds, making for a wholesome and energizing meal.

NUTRITION

395kcal
Protein
43.5g
Fat
11.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Teriyaki Sauce

1 cup Asparagus

1 teaspoon Olive Oil

1 teaspoon Sesame Seeds

0.5 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Lightly coat the chicken breasts with teriyaki sauce and let them marinate for at least 15 minutes.

  • 3

    Place the chicken and trimmed asparagus on a baking sheet lined with parchment paper. Drizzle the asparagus with olive oil and season with a pinch of salt and pepper.

  • 4

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the asparagus is tender and slightly charred.

  • 5

    While the chicken and asparagus are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Once done, slice the chicken into strips. In a bowl, combine the quinoa, roasted asparagus, and chicken. Drizzle any remaining teriyaki sauce over the top.

  • 7

    Finish by sprinkling sesame seeds over the dish and serve immediately.