Teriyaki Glazed Chicken with Roasted Vegetables

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

Teriyaki Glazed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Chicken with Roasted Vegetables

Enjoy a vibrant dish of tender, teriyaki-glazed chicken paired with an array of colorful roasted vegetables. The dish harmonizes the savory flavors of marinated chicken with the natural sweetness and crunch of bell peppers, broccoli, carrots, and zucchini, lightly enhanced with olive oil. This meal is designed to offer a balanced boost of protein and essential nutrients, making it both satisfying and nourishing.

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NUTRITION

317kcal
Protein
39.9g
Fat
9.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Broccoli

0.75 cup Bell Pepper

0.25 cup Sliced Zucchini

0.5 cup Sliced Carrots

1 tbsp Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, toss the broccoli, bell pepper, zucchini, and carrots with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, brush the chicken breast with teriyaki sauce on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until cooked through and caramelized on the outside.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables and drizzle any remaining teriyaki sauce over the top.

Teriyaki Glazed Chicken with Roasted Vegetables

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

Teriyaki Glazed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Chicken with Roasted Vegetables

Enjoy a vibrant dish of tender, teriyaki-glazed chicken paired with an array of colorful roasted vegetables. The dish harmonizes the savory flavors of marinated chicken with the natural sweetness and crunch of bell peppers, broccoli, carrots, and zucchini, lightly enhanced with olive oil. This meal is designed to offer a balanced boost of protein and essential nutrients, making it both satisfying and nourishing.

NUTRITION

317kcal
Protein
39.9g
Fat
9.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Broccoli

0.75 cup Bell Pepper

0.25 cup Sliced Zucchini

0.5 cup Sliced Carrots

1 tbsp Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, toss the broccoli, bell pepper, zucchini, and carrots with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly charred.

  • 4

    While the vegetables roast, brush the chicken breast with teriyaki sauce on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until cooked through and caramelized on the outside.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing.

  • 7

    Plate the sliced chicken alongside the roasted vegetables and drizzle any remaining teriyaki sauce over the top.