Crispy Teriyaki Chicken with Roasted Broccoli Florets

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

Crispy Teriyaki Chicken with Roasted Broccoli Florets

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Broccoli Florets

Enjoy a vibrant dish featuring lightly crispy teriyaki glazed chicken paired with perfectly roasted broccoli florets. The savory tang of the teriyaki sauce complements the tender chicken, while the roasted broccoli adds a satisfying crunch and fresh, earthy flavor – a balanced and delicious meal to energize your day.

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NUTRITION

326kcal
Protein
37g
Fat
13.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Whole Wheat Flour

1 tsp Olive Oil (for chicken)

1 tbsp Low-Sodium Teriyaki Sauce

1.5 cups Broccoli Florets

1 tsp Olive Oil (for broccoli)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Lightly dredge the chicken in whole wheat flour, shaking off any excess.

  • 3

    In a skillet over medium heat, add 1 teaspoon of olive oil. Once heated, place the chicken breast in the pan and cook for 3-4 minutes on each side until a light golden crust forms.

  • 4

    Drizzle the low-sodium teriyaki sauce over the chicken in the skillet, allowing it to glaze the surface while the chicken finishes cooking. Remove from heat once the chicken is well-coated and nearly cooked through.

  • 5

    Meanwhile, toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 12-15 minutes, until the edges become slightly crispy and the stems tender.

  • 6

    Slice the chicken if desired and serve alongside the roasted broccoli. Enjoy this balanced, protein-packed meal!

Crispy Teriyaki Chicken with Roasted Broccoli Florets

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

Crispy Teriyaki Chicken with Roasted Broccoli Florets

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Broccoli Florets

Enjoy a vibrant dish featuring lightly crispy teriyaki glazed chicken paired with perfectly roasted broccoli florets. The savory tang of the teriyaki sauce complements the tender chicken, while the roasted broccoli adds a satisfying crunch and fresh, earthy flavor – a balanced and delicious meal to energize your day.

NUTRITION

326kcal
Protein
37g
Fat
13.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Whole Wheat Flour

1 tsp Olive Oil (for chicken)

1 tbsp Low-Sodium Teriyaki Sauce

1.5 cups Broccoli Florets

1 tsp Olive Oil (for broccoli)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Lightly dredge the chicken in whole wheat flour, shaking off any excess.

  • 3

    In a skillet over medium heat, add 1 teaspoon of olive oil. Once heated, place the chicken breast in the pan and cook for 3-4 minutes on each side until a light golden crust forms.

  • 4

    Drizzle the low-sodium teriyaki sauce over the chicken in the skillet, allowing it to glaze the surface while the chicken finishes cooking. Remove from heat once the chicken is well-coated and nearly cooked through.

  • 5

    Meanwhile, toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 12-15 minutes, until the edges become slightly crispy and the stems tender.

  • 6

    Slice the chicken if desired and serve alongside the roasted broccoli. Enjoy this balanced, protein-packed meal!