Pan-Seared 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.

Pan-Seared Teriyaki Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Chicken with Roasted Broccoli and Quinoa

Enjoy a flavorful dish featuring succulent teriyaki-glazed chicken served alongside vibrant roasted broccoli and a side of nutty quinoa. This well-balanced meal provides a satisfying blend of lean protein, fresh vegetables, and whole grains, perfect for a nutritious dinner.

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NUTRITION

382kcal
Protein
45.2g
Fat
10g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Broccoli

1/2 cup Cooked Quinoa

2 tbsp Teriyaki Sauce

1 tsp Sesame Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast lightly with salt and pepper. In a small bowl, mix together the teriyaki sauce, minced ginger, and garlic.

  • 3

    Heat the sesame oil in a skillet over medium-high heat. Add the chicken breast and sear for 3-4 minutes on each side until golden brown.

  • 4

    Pour the teriyaki mixture over the chicken, letting it caramelize slightly as it cooks. Continue cooking until the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, toss the broccoli florets with a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 12-15 minutes until tender with slightly crispy edges.

  • 6

    Prepare quinoa according to package instructions if not pre-cooked.

  • 7

    Plate the seared teriyaki chicken with a serving of roasted broccoli and a side of quinoa. Drizzle any remaining pan juices over the chicken and serve warm.

Pan-Seared 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.

Pan-Seared Teriyaki Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Chicken with Roasted Broccoli and Quinoa

Enjoy a flavorful dish featuring succulent teriyaki-glazed chicken served alongside vibrant roasted broccoli and a side of nutty quinoa. This well-balanced meal provides a satisfying blend of lean protein, fresh vegetables, and whole grains, perfect for a nutritious dinner.

NUTRITION

382kcal
Protein
45.2g
Fat
10g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Broccoli

1/2 cup Cooked Quinoa

2 tbsp Teriyaki Sauce

1 tsp Sesame Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast lightly with salt and pepper. In a small bowl, mix together the teriyaki sauce, minced ginger, and garlic.

  • 3

    Heat the sesame oil in a skillet over medium-high heat. Add the chicken breast and sear for 3-4 minutes on each side until golden brown.

  • 4

    Pour the teriyaki mixture over the chicken, letting it caramelize slightly as it cooks. Continue cooking until the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, toss the broccoli florets with a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 12-15 minutes until tender with slightly crispy edges.

  • 6

    Prepare quinoa according to package instructions if not pre-cooked.

  • 7

    Plate the seared teriyaki chicken with a serving of roasted broccoli and a side of quinoa. Drizzle any remaining pan juices over the chicken and serve warm.