Sticky Teriyaki Chicken with Roasted Veggies

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

Sticky Teriyaki Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Veggies

Enjoy succulent sticky teriyaki chicken paired with a colorful medley of roasted veggies. The dish balances sweet and savory notes with a hint of umami from the teriyaki sauce, perfectly roasted to bring out natural sweetness in the vegetables. A wholesome meal that effortlessly fits within your nutritional targets.

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NUTRITION

342kcal
Protein
46.1g
Fat
6.9g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Broccoli

1/2 medium Bell Pepper

1/2 medium Zucchini

1 small Carrot

2 tablespoons Sticky Teriyaki Sauce

1 teaspoon Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the broccoli, bell pepper, zucchini, and carrot with a drizzle of olive oil (optional, if additional fat is desired) and a pinch of salt and pepper. Spread the veggies evenly on a baking sheet.

  • 3

    Place the veggies in the oven and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the veggies roast, season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Cook the chicken breast for about 5-6 minutes on each side until it reaches an internal temperature of 165°F.

  • 6

    In the last few minutes of cooking, brush the chicken generously with the sticky teriyaki sauce, letting it caramelize slightly in the pan.

  • 7

    Plate the chicken with a generous serving of roasted vegetables, drizzle with any remaining teriyaki sauce, and sprinkle sesame seeds on top for garnish.

Sticky Teriyaki Chicken with Roasted Veggies

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

Sticky Teriyaki Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Veggies

Enjoy succulent sticky teriyaki chicken paired with a colorful medley of roasted veggies. The dish balances sweet and savory notes with a hint of umami from the teriyaki sauce, perfectly roasted to bring out natural sweetness in the vegetables. A wholesome meal that effortlessly fits within your nutritional targets.

NUTRITION

342kcal
Protein
46.1g
Fat
6.9g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Broccoli

1/2 medium Bell Pepper

1/2 medium Zucchini

1 small Carrot

2 tablespoons Sticky Teriyaki Sauce

1 teaspoon Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the broccoli, bell pepper, zucchini, and carrot with a drizzle of olive oil (optional, if additional fat is desired) and a pinch of salt and pepper. Spread the veggies evenly on a baking sheet.

  • 3

    Place the veggies in the oven and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the veggies roast, season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Cook the chicken breast for about 5-6 minutes on each side until it reaches an internal temperature of 165°F.

  • 6

    In the last few minutes of cooking, brush the chicken generously with the sticky teriyaki sauce, letting it caramelize slightly in the pan.

  • 7

    Plate the chicken with a generous serving of roasted vegetables, drizzle with any remaining teriyaki sauce, and sprinkle sesame seeds on top for garnish.