YOUR SOLIN GENERATED RECIPE
Sticky Teriyaki Chicken with Roasted Broccoli
Savor the sweet and savory taste of tender teriyaki chicken paired with perfectly roasted broccoli. The slightly sticky glaze on the chicken creates a delightful contrast with the crisp, caramelized edges of the broccoli, making a balanced and satisfying meal.
INGREDIENTS
5 oz Chicken Breast (141g)
1 cup Broccoli (156g)
2 tbsp Teriyaki Sauce (34g)
1 tsp Olive Oil (4.5g)
PREPARATION
Preheat your oven to 425°F (220°C) to roast the broccoli.
Place the broccoli on a baking sheet and drizzle with 1 tsp olive oil. Toss to coat evenly, and season with a pinch of salt and pepper if desired.
Roast the broccoli in the oven for about 15-20 minutes, until edges are crispy and the florets are tender.
While the broccoli roasts, pat the chicken breast dry and score lightly on the surface to allow the teriyaki glaze to adhere better.
Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear each side for about 2-3 minutes until golden.
Reduce heat to medium-low, pour 2 tablespoons of teriyaki sauce over the chicken, and cook for an additional 6-8 minutes, occasionally spooning the sauce over the chicken until cooked through and the sauce becomes sticky.
Remove the chicken and let it rest for a couple of minutes before slicing.
Plate the sliced teriyaki chicken alongside the roasted broccoli and drizzle any remaining sauce from the pan over the top.