Baked Teriyaki Chicken with Roasted Vegetables

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

Baked Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Teriyaki Chicken with Roasted Vegetables

Enjoy a flavorful fusion of lean, tender chicken breast marinated in a homemade teriyaki sauce and baked to perfection, paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of sweet and savory notes, with a delightful crunch from the stir-fried veggies – an ideal meal that nourishes both body and soul.

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NUTRITION

338kcal
Protein
39.7g
Fat
9.1g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 small Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine the low sodium soy sauce, honey, minced garlic, and grated ginger to create a teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring even coating. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, in a mixing bowl, toss the chopped broccoli, sliced red bell pepper, and chopped carrot with olive oil and the remaining marinade.

  • 5

    Arrange the marinated chicken and vegetables on a lined baking tray, ensuring the vegetables are spread out for even roasting.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, slice the chicken, and serve alongside the roasted vegetables. Enjoy your balanced, flavorful meal!

Baked Teriyaki Chicken with Roasted Vegetables

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

Baked Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Teriyaki Chicken with Roasted Vegetables

Enjoy a flavorful fusion of lean, tender chicken breast marinated in a homemade teriyaki sauce and baked to perfection, paired with a colorful medley of roasted vegetables. This dish offers a harmonious blend of sweet and savory notes, with a delightful crunch from the stir-fried veggies – an ideal meal that nourishes both body and soul.

NUTRITION

338kcal
Protein
39.7g
Fat
9.1g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 small Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, combine the low sodium soy sauce, honey, minced garlic, and grated ginger to create a teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring even coating. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, in a mixing bowl, toss the chopped broccoli, sliced red bell pepper, and chopped carrot with olive oil and the remaining marinade.

  • 5

    Arrange the marinated chicken and vegetables on a lined baking tray, ensuring the vegetables are spread out for even roasting.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, slice the chicken, and serve alongside the roasted vegetables. Enjoy your balanced, flavorful meal!