Name: Baked Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1/2 cup Sliced Red Bell Pepper; 1 small Carrot; 2 Tbsp Low-Sugar Teriyaki Sauce; 1 tsp Olive Oil

Baked Teriyaki Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Baked Teriyaki Chicken with Roasted Vegetables

Savor this balanced meal of tender baked chicken glazed with a homemade teriyaki sauce, accompanied by a colorful medley of roasted broccoli, red bell pepper, and carrots drizzled with a hint of olive oil for an extra boost of flavor and healthy fats.

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NUTRITION

Protein

41.8g

Fat

9.2g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Sliced Red Bell Pepper

1 small Carrot

2 Tbsp Low-Sugar Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

1
Preheat the oven to 400°F.
2
In a small bowl, combine the low-sugar teriyaki sauce with a teaspoon of olive oil.
3
Place the chicken breast in a baking dish and brush it generously with half of the teriyaki mixture.
4
Arrange broccoli, sliced red bell pepper, and sliced carrot around the chicken in the baking dish.
5
Drizzle the remaining teriyaki mixture over the vegetables.
6
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted vegetables.