Glazed Teriyaki Chicken with Roasted Vegetables

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

Glazed Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Glazed Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender glazed teriyaki chicken paired with a colorful medley of roasted vegetables. This meal brings together the savory depth of marinated chicken and the natural sweetness of roasted carrots, bell peppers, and broccoli, finished with a light, aromatic teriyaki glaze for a satisfying and nourishing dining experience.

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NUTRITION

383kcal
Protein
56.7g
Fat
6.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 small Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together low-sodium soy sauce, honey, minced ginger, and garlic to create your teriyaki glaze.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush half of the glaze evenly over the chicken.

  • 4

    In a mixing bowl, toss broccoli, red bell pepper, and carrot slices with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 6

    Place the chicken in the oven and bake for 20-25 minutes, brushing with the remaining glaze halfway through for extra flavor.

  • 7

    Once the chicken reaches an internal temperature of 165°F, remove it from the oven and let it rest for a few minutes.

  • 8

    Slice the chicken and serve it alongside the roasted vegetables. Drizzle any remaining glaze over the top for an added burst of flavor.

Glazed Teriyaki Chicken with Roasted Vegetables

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

Glazed Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Glazed Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender glazed teriyaki chicken paired with a colorful medley of roasted vegetables. This meal brings together the savory depth of marinated chicken and the natural sweetness of roasted carrots, bell peppers, and broccoli, finished with a light, aromatic teriyaki glaze for a satisfying and nourishing dining experience.

NUTRITION

383kcal
Protein
56.7g
Fat
6.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1 small Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together low-sodium soy sauce, honey, minced ginger, and garlic to create your teriyaki glaze.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush half of the glaze evenly over the chicken.

  • 4

    In a mixing bowl, toss broccoli, red bell pepper, and carrot slices with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 6

    Place the chicken in the oven and bake for 20-25 minutes, brushing with the remaining glaze halfway through for extra flavor.

  • 7

    Once the chicken reaches an internal temperature of 165°F, remove it from the oven and let it rest for a few minutes.

  • 8

    Slice the chicken and serve it alongside the roasted vegetables. Drizzle any remaining glaze over the top for an added burst of flavor.