Chicken with Teriyaki Glaze and Roasted Veggies

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

Chicken with Teriyaki Glaze and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Chicken with Teriyaki Glaze and Roasted Veggies

Savor a delicious and satisfying meal featuring tender chicken breast glazed with a light teriyaki sauce, perfectly complemented by a colorful medley of roasted broccoli and red bell pepper. This dish balances lean protein with vibrant, savory veggies and a hint of olive oil for a robust flavor, making it ideal for a wholesome dinner experience.

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NUTRITION

406kcal
Protein
39.5g
Fat
18.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1.5 cups chopped Broccoli

1 cup chopped Red Bell Pepper

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the teriyaki sauce with a splash of water if needed to thin out. Set aside.

  • 3

    Place the chicken breast on a lightly oiled baking tray and brush generously with the teriyaki sauce.

  • 4

    In a separate bowl, toss the chopped broccoli and red bell pepper with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables on the baking tray around the chicken.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.

Chicken with Teriyaki Glaze and Roasted Veggies

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

Chicken with Teriyaki Glaze and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Chicken with Teriyaki Glaze and Roasted Veggies

Savor a delicious and satisfying meal featuring tender chicken breast glazed with a light teriyaki sauce, perfectly complemented by a colorful medley of roasted broccoli and red bell pepper. This dish balances lean protein with vibrant, savory veggies and a hint of olive oil for a robust flavor, making it ideal for a wholesome dinner experience.

NUTRITION

406kcal
Protein
39.5g
Fat
18.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1.5 cups chopped Broccoli

1 cup chopped Red Bell Pepper

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the teriyaki sauce with a splash of water if needed to thin out. Set aside.

  • 3

    Place the chicken breast on a lightly oiled baking tray and brush generously with the teriyaki sauce.

  • 4

    In a separate bowl, toss the chopped broccoli and red bell pepper with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables on the baking tray around the chicken.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.