Crispy Baked Teriyaki Chicken with Roasted Broccoli

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

Crispy Baked Teriyaki Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Teriyaki Chicken with Roasted Broccoli

Enjoy a deliciously crispy baked chicken glazed in a savory teriyaki sauce paired with roasted broccoli and a side of fluffy quinoa. This balanced dish boasts a satisfying crunch, tender chicken, and vibrant roasted vegetables to keep your taste buds excited while fitting perfectly into your nutritional goals.

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NUTRITION

429kcal
Protein
47g
Fat
9.9g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1.5 cup Broccoli

1/2 cup Cooked Quinoa

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Pat dry and brush both sides with teriyaki sauce.

  • 3

    Sprinkle a light coating of whole wheat panko if desired for extra crispiness (optional).

  • 4

    Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F and the edges are crispy.

  • 5

    Meanwhile, toss the broccoli with olive oil and a pinch of salt. Spread on a separate baking sheet and roast in the oven for 15 minutes, or until tender and slightly charred.

  • 6

    Heat the cooked quinoa briefly if needed.

  • 7

    Plate the crispy teriyaki chicken alongside the roasted broccoli and a serving of quinoa. Drizzle any remaining teriyaki sauce over the chicken if desired.

Crispy Baked Teriyaki Chicken with Roasted Broccoli

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

Crispy Baked Teriyaki Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Teriyaki Chicken with Roasted Broccoli

Enjoy a deliciously crispy baked chicken glazed in a savory teriyaki sauce paired with roasted broccoli and a side of fluffy quinoa. This balanced dish boasts a satisfying crunch, tender chicken, and vibrant roasted vegetables to keep your taste buds excited while fitting perfectly into your nutritional goals.

NUTRITION

429kcal
Protein
47g
Fat
9.9g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1.5 cup Broccoli

1/2 cup Cooked Quinoa

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Pat dry and brush both sides with teriyaki sauce.

  • 3

    Sprinkle a light coating of whole wheat panko if desired for extra crispiness (optional).

  • 4

    Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F and the edges are crispy.

  • 5

    Meanwhile, toss the broccoli with olive oil and a pinch of salt. Spread on a separate baking sheet and roast in the oven for 15 minutes, or until tender and slightly charred.

  • 6

    Heat the cooked quinoa briefly if needed.

  • 7

    Plate the crispy teriyaki chicken alongside the roasted broccoli and a serving of quinoa. Drizzle any remaining teriyaki sauce over the chicken if desired.