Pan-Seared Teriyaki Chicken with Roasted Vegetables

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

Pan-Seared Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Chicken with Roasted Vegetables

Savor a vibrant plate of pan-seared chicken glazed in a homemade teriyaki sauce, accompanied by perfectly roasted seasonal vegetables. The dish offers a delightful balance of savory and sweet notes, with a crisp exterior on the chicken and tender, caramelized vegetables, making it both visually appealing and nutritionally sound.

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NUTRITION

411kcal
Protein
43.5g
Fat
14.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Carrot

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

2 tbsp Teriyaki Sauce

1 tsp Sesame Oil

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    In a small bowl, mix the teriyaki sauce with the sesame oil.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Reduce the heat, pour the teriyaki mixture over the chicken, and allow it to simmer for another 3-4 minutes until the sauce thickens and the chicken is cooked through.

  • 5

    While the chicken is simmering, preheat your oven to 425°F. Toss the chopped carrots, red bell pepper, and broccoli with a pinch of salt, pepper, and a drizzle of any remaining olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken alongside the roasted vegetables, drizzle any extra teriyaki sauce over the top, and serve immediately.

Pan-Seared Teriyaki Chicken with Roasted Vegetables

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

Pan-Seared Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Chicken with Roasted Vegetables

Savor a vibrant plate of pan-seared chicken glazed in a homemade teriyaki sauce, accompanied by perfectly roasted seasonal vegetables. The dish offers a delightful balance of savory and sweet notes, with a crisp exterior on the chicken and tender, caramelized vegetables, making it both visually appealing and nutritionally sound.

NUTRITION

411kcal
Protein
43.5g
Fat
14.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Carrot

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

2 tbsp Teriyaki Sauce

1 tsp Sesame Oil

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    In a small bowl, mix the teriyaki sauce with the sesame oil.

  • 3

    Heat the olive oil in a skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until a golden crust forms.

  • 4

    Reduce the heat, pour the teriyaki mixture over the chicken, and allow it to simmer for another 3-4 minutes until the sauce thickens and the chicken is cooked through.

  • 5

    While the chicken is simmering, preheat your oven to 425°F. Toss the chopped carrots, red bell pepper, and broccoli with a pinch of salt, pepper, and a drizzle of any remaining olive oil if desired.

  • 6

    Spread the vegetables on a baking tray and roast for 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the chicken alongside the roasted vegetables, drizzle any extra teriyaki sauce over the top, and serve immediately.