Healthy Teriyaki Chicken with Roasted Vegetables

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

Healthy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Teriyaki Chicken with Roasted Vegetables

Savor a vibrant dish featuring lean teriyaki chicken paired with a colorful medley of roasted vegetables. This balanced recipe delivers a tangy, slightly sweet teriyaki glaze that complements the tender chicken and crisp, caramelized veggies, making it a satisfying meal that aligns with your nutritional goals.

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NUTRITION

338kcal
Protein
36.3g
Fat
7.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, minced

1 tsp Garlic, minced

1 tsp Honey

1/2 tsp Sesame Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the low-sodium soy sauce, honey, sesame oil, minced ginger, and minced garlic to form your teriyaki marinade.

  • 3

    Place the chicken breast on a lightly greased baking sheet. Brush half of the marinade onto the chicken, coating it well.

  • 4

    Chop broccoli, red bell pepper, and carrot into bite-sized pieces. Toss them in a bowl with a light drizzle of sesame oil, salt, and pepper, and the remaining marinade.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables, drizzled with any remaining pan juices.

Healthy Teriyaki Chicken with Roasted Vegetables

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

Healthy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Teriyaki Chicken with Roasted Vegetables

Savor a vibrant dish featuring lean teriyaki chicken paired with a colorful medley of roasted vegetables. This balanced recipe delivers a tangy, slightly sweet teriyaki glaze that complements the tender chicken and crisp, caramelized veggies, making it a satisfying meal that aligns with your nutritional goals.

NUTRITION

338kcal
Protein
36.3g
Fat
7.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, minced

1 tsp Garlic, minced

1 tsp Honey

1/2 tsp Sesame Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the low-sodium soy sauce, honey, sesame oil, minced ginger, and minced garlic to form your teriyaki marinade.

  • 3

    Place the chicken breast on a lightly greased baking sheet. Brush half of the marinade onto the chicken, coating it well.

  • 4

    Chop broccoli, red bell pepper, and carrot into bite-sized pieces. Toss them in a bowl with a light drizzle of sesame oil, salt, and pepper, and the remaining marinade.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables, drizzled with any remaining pan juices.