Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Savor the balance of crispy, flavorful teriyaki chicken paired with a medley of roasted vegetables. This dish features tender chicken breast marinated in a homemade teriyaki blend, seared to perfection, and then served alongside a colorful mix of bell pepper, zucchini, and broccoli, roasted to bring out their natural sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

302kcal
Protein
39.3g
Fat
8.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Low-Sodium Teriyaki Sauce

1 teaspoon Extra Virgin Olive Oil

1/2 cup Chopped Red Bell Pepper

1/2 cup Chopped Zucchini

1/2 cup Broccoli Florets

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a shallow dish and drizzle with the teriyaki sauce. Allow it to marinate for at least 15 minutes.

  • 3

    While the chicken marinates, prepare the vegetables by combining chopped red bell pepper, zucchini, and broccoli in a mixing bowl. Drizzle with olive oil and toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes, or until they are tender and beginning to brown.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until the outside is crispy and the internal temperature reaches 165°F.

  • 6

    Plate the crispy teriyaki chicken alongside a generous serving of roasted vegetables. Serve immediately and enjoy!

Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Savor the balance of crispy, flavorful teriyaki chicken paired with a medley of roasted vegetables. This dish features tender chicken breast marinated in a homemade teriyaki blend, seared to perfection, and then served alongside a colorful mix of bell pepper, zucchini, and broccoli, roasted to bring out their natural sweetness.

NUTRITION

302kcal
Protein
39.3g
Fat
8.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Low-Sodium Teriyaki Sauce

1 teaspoon Extra Virgin Olive Oil

1/2 cup Chopped Red Bell Pepper

1/2 cup Chopped Zucchini

1/2 cup Broccoli Florets

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in a shallow dish and drizzle with the teriyaki sauce. Allow it to marinate for at least 15 minutes.

  • 3

    While the chicken marinates, prepare the vegetables by combining chopped red bell pepper, zucchini, and broccoli in a mixing bowl. Drizzle with olive oil and toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes, or until they are tender and beginning to brown.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until the outside is crispy and the internal temperature reaches 165°F.

  • 6

    Plate the crispy teriyaki chicken alongside a generous serving of roasted vegetables. Serve immediately and enjoy!