Sticky Teriyaki Chicken with Roasted Vegetables

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

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant plate of sticky teriyaki chicken paired with a colorful medley of roasted vegetables, accented with a light drizzle of a homemade teriyaki glaze and a side of nutty brown rice. This dish balances hearty lean protein with crisp, tender vegetables, making for a satisfying and energizing meal.

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NUTRITION

332kcal
Protein
38.7g
Fat
4.6g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

2 tablespoons Low-Sodium Teriyaki Sauce

1/4 cup Cooked Brown Rice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized strips and place in a bowl. Add 1 tablespoon of teriyaki sauce and lightly toss to coat.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds.

  • 4

    Place the vegetables on a baking sheet lined with parchment paper. Drizzle lightly with olive oil spray or a minimal amount of oil if desired, and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Sear the chicken strips for about 4-5 minutes per side until fully cooked and lightly browned.

  • 7

    In the last minute of cooking, drizzle the remaining 1 tablespoon of teriyaki sauce over the chicken and stir to create a sticky glaze.

  • 8

    To serve, arrange the roasted vegetables and chicken on a plate with the cooked brown rice on the side.

Sticky Teriyaki Chicken with Roasted Vegetables

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

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant plate of sticky teriyaki chicken paired with a colorful medley of roasted vegetables, accented with a light drizzle of a homemade teriyaki glaze and a side of nutty brown rice. This dish balances hearty lean protein with crisp, tender vegetables, making for a satisfying and energizing meal.

NUTRITION

332kcal
Protein
38.7g
Fat
4.6g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

2 tablespoons Low-Sodium Teriyaki Sauce

1/4 cup Cooked Brown Rice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized strips and place in a bowl. Add 1 tablespoon of teriyaki sauce and lightly toss to coat.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds.

  • 4

    Place the vegetables on a baking sheet lined with parchment paper. Drizzle lightly with olive oil spray or a minimal amount of oil if desired, and season with salt and pepper.

  • 5

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Sear the chicken strips for about 4-5 minutes per side until fully cooked and lightly browned.

  • 7

    In the last minute of cooking, drizzle the remaining 1 tablespoon of teriyaki sauce over the chicken and stir to create a sticky glaze.

  • 8

    To serve, arrange the roasted vegetables and chicken on a plate with the cooked brown rice on the side.