Crispy Baked Teriyaki Chicken with Roasted Asparagus

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

Crispy Baked Teriyaki Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Teriyaki Chicken with Roasted Asparagus

Enjoy a satisfying twist on classic teriyaki chicken—crispy on the outside and tender on the inside—paired with perfectly roasted asparagus and a side of herbed quinoa for added texture and flavor. This dish offers a balanced mix of lean protein, nutrient-rich vegetables, and wholesome grains for a complete meal.

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NUTRITION

413kcal
Protein
39g
Fat
14.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

2 tablespoons Teriyaki Sauce

2 teaspoons Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it on a baking tray lined with parchment paper.

  • 3

    Brush the chicken lightly with 1 teaspoon of olive oil and drizzle 2 tablespoons of teriyaki sauce evenly over it.

  • 4

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes.

  • 5

    Meanwhile, trim the woody ends from the asparagus and toss them with the remaining 1 teaspoon of olive oil and a pinch of salt.

  • 6

    Spread the asparagus on another baking tray and roast in the oven for 10-12 minutes until tender but still crisp.

  • 7

    Prepare cooked quinoa as per package instructions if not pre-cooked.

  • 8

    Serve the crispy baked teriyaki chicken alongside roasted asparagus and a serving of quinoa for a balanced meal.

Crispy Baked Teriyaki Chicken with Roasted Asparagus

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

Crispy Baked Teriyaki Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Teriyaki Chicken with Roasted Asparagus

Enjoy a satisfying twist on classic teriyaki chicken—crispy on the outside and tender on the inside—paired with perfectly roasted asparagus and a side of herbed quinoa for added texture and flavor. This dish offers a balanced mix of lean protein, nutrient-rich vegetables, and wholesome grains for a complete meal.

NUTRITION

413kcal
Protein
39g
Fat
14.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Asparagus

2 tablespoons Teriyaki Sauce

2 teaspoons Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it on a baking tray lined with parchment paper.

  • 3

    Brush the chicken lightly with 1 teaspoon of olive oil and drizzle 2 tablespoons of teriyaki sauce evenly over it.

  • 4

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes.

  • 5

    Meanwhile, trim the woody ends from the asparagus and toss them with the remaining 1 teaspoon of olive oil and a pinch of salt.

  • 6

    Spread the asparagus on another baking tray and roast in the oven for 10-12 minutes until tender but still crisp.

  • 7

    Prepare cooked quinoa as per package instructions if not pre-cooked.

  • 8

    Serve the crispy baked teriyaki chicken alongside roasted asparagus and a serving of quinoa for a balanced meal.