Sticky Teriyaki Chicken with Roasted Broccoli and Quinoa

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

Sticky Teriyaki Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli and Quinoa

Savor the delightful fusion of sticky teriyaki chicken paired with perfectly roasted broccoli and a side of fluffy quinoa. The chicken is marinated in a tangy-sweet teriyaki glaze before being seared to lock in flavors, while the crisp-tender broccoli is tossed with a hint of olive oil and roasted to perfection. This balanced dish offers a vibrant mix of textures and an irresistible aroma that makes every bite satisfyingly delicious.

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NUTRITION

498kcal
Protein
56g
Fat
9.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Roasted Broccoli

2 tablespoons Teriyaki Sauce

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the teriyaki sauce with a tiny splash of water to thin it slightly.

  • 3

    Place the chicken breast on a plate and brush it generously with half of the teriyaki mixture. Let it marinate for about 10 minutes.

  • 4

    Meanwhile, toss broccoli florets with olive oil, a pinch of salt, and freshly ground pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for 2-3 minutes on each side until golden brown.

  • 6

    Transfer the seared chicken breast to an oven-safe dish; drizzle with the remaining teriyaki sauce.

  • 7

    Add the broccoli to the same dish or lay it on a baking tray, then roast in the oven for about 10-12 minutes until the edges are slightly charred and tender.

  • 8

    While the chicken and broccoli finish in the oven, prepare the quinoa if not already cooked.

  • 9

    Plate the chicken alongside the roasted broccoli and quinoa, pouring any extra teriyaki sauce over the top for added stickiness and flavor.

Sticky Teriyaki Chicken with Roasted Broccoli and Quinoa

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

Sticky Teriyaki Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli and Quinoa

Savor the delightful fusion of sticky teriyaki chicken paired with perfectly roasted broccoli and a side of fluffy quinoa. The chicken is marinated in a tangy-sweet teriyaki glaze before being seared to lock in flavors, while the crisp-tender broccoli is tossed with a hint of olive oil and roasted to perfection. This balanced dish offers a vibrant mix of textures and an irresistible aroma that makes every bite satisfyingly delicious.

NUTRITION

498kcal
Protein
56g
Fat
9.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Roasted Broccoli

2 tablespoons Teriyaki Sauce

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the teriyaki sauce with a tiny splash of water to thin it slightly.

  • 3

    Place the chicken breast on a plate and brush it generously with half of the teriyaki mixture. Let it marinate for about 10 minutes.

  • 4

    Meanwhile, toss broccoli florets with olive oil, a pinch of salt, and freshly ground pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for 2-3 minutes on each side until golden brown.

  • 6

    Transfer the seared chicken breast to an oven-safe dish; drizzle with the remaining teriyaki sauce.

  • 7

    Add the broccoli to the same dish or lay it on a baking tray, then roast in the oven for about 10-12 minutes until the edges are slightly charred and tender.

  • 8

    While the chicken and broccoli finish in the oven, prepare the quinoa if not already cooked.

  • 9

    Plate the chicken alongside the roasted broccoli and quinoa, pouring any extra teriyaki sauce over the top for added stickiness and flavor.