Tender Braised Chicken with Garlic Soy Vinegar Sauce and Roasted Vegetables

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

Tender Braised Chicken with Garlic Soy Vinegar Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Chicken with Garlic Soy Vinegar Sauce and Roasted Vegetables

Savor a hearty plate of tender braised chicken enveloped in a zesty garlic soy vinegar sauce, paired with a colorful medley of roasted red bell pepper, zucchini, and carrot. This dish offers a balanced blend of savory, tangy, and slightly sweet flavors, perfect for a wholesome, satisfying dinner.

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NUTRITION

389kcal
Protein
56.6g
Fat
10.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

2 cloves Garlic

1 tbsp Soy Sauce

1 tbsp Rice Vinegar

1/2 Red Bell Pepper

1/2 Zucchini

1 small Carrot

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them with a teaspoon of extra virgin olive oil, and season lightly with salt and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, mince the garlic cloves.

  • 5

    In a skillet or a shallow pan, add the chicken breast. Brown the chicken lightly on both sides over medium-high heat.

  • 6

    Reduce the heat to low, add the minced garlic and pour in the soy sauce and rice vinegar. Let the chicken simmer in the sauce, occasionally spooning the sauce over the chicken, braising it for about 8-10 minutes until fully cooked and tender.

  • 7

    Plate the braised chicken and drizzle any remaining sauce over it, then serve alongside the roasted vegetables.

Tender Braised Chicken with Garlic Soy Vinegar Sauce and Roasted Vegetables

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

Tender Braised Chicken with Garlic Soy Vinegar Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Chicken with Garlic Soy Vinegar Sauce and Roasted Vegetables

Savor a hearty plate of tender braised chicken enveloped in a zesty garlic soy vinegar sauce, paired with a colorful medley of roasted red bell pepper, zucchini, and carrot. This dish offers a balanced blend of savory, tangy, and slightly sweet flavors, perfect for a wholesome, satisfying dinner.

NUTRITION

389kcal
Protein
56.6g
Fat
10.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

2 cloves Garlic

1 tbsp Soy Sauce

1 tbsp Rice Vinegar

1/2 Red Bell Pepper

1/2 Zucchini

1 small Carrot

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them with a teaspoon of extra virgin olive oil, and season lightly with salt and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, mince the garlic cloves.

  • 5

    In a skillet or a shallow pan, add the chicken breast. Brown the chicken lightly on both sides over medium-high heat.

  • 6

    Reduce the heat to low, add the minced garlic and pour in the soy sauce and rice vinegar. Let the chicken simmer in the sauce, occasionally spooning the sauce over the chicken, braising it for about 8-10 minutes until fully cooked and tender.

  • 7

    Plate the braised chicken and drizzle any remaining sauce over it, then serve alongside the roasted vegetables.