Healthy Teriyaki Chicken with Roasted Vegetables

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

Healthy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Teriyaki Chicken with Roasted Vegetables

Enjoy a balanced, savory dish featuring tender teriyaki-glazed chicken breast paired with a colorful medley of roasted vegetables. The dish is perfectly seasoned and roasted to bring out natural sweetness, making it a nutritious and satisfying meal.

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NUTRITION

447kcal
Protein
58.0g
Fat
11.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1 small Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine teriyaki sauce with minced garlic. Set aside.

  • 3

    Place the chicken breast in a shallow dish and pour half of the teriyaki mixture over it, ensuring it is well-coated. Allow it to marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, broccoli, carrot, and zucchini into bite-sized pieces. Place the vegetables on a baking sheet.

  • 5

    Drizzle the vegetables with olive oil and toss to coat evenly.

  • 6

    Place the marinated chicken breast on the same baking sheet with the vegetables.

  • 7

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    During the last 5 minutes of roasting, brush the chicken with the remaining teriyaki sauce for extra flavor.

  • 9

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your healthy teriyaki chicken with roasted vegetables!

Healthy Teriyaki Chicken with Roasted Vegetables

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

Healthy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Teriyaki Chicken with Roasted Vegetables

Enjoy a balanced, savory dish featuring tender teriyaki-glazed chicken breast paired with a colorful medley of roasted vegetables. The dish is perfectly seasoned and roasted to bring out natural sweetness, making it a nutritious and satisfying meal.

NUTRITION

447kcal
Protein
58.0g
Fat
11.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1 small Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine teriyaki sauce with minced garlic. Set aside.

  • 3

    Place the chicken breast in a shallow dish and pour half of the teriyaki mixture over it, ensuring it is well-coated. Allow it to marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, broccoli, carrot, and zucchini into bite-sized pieces. Place the vegetables on a baking sheet.

  • 5

    Drizzle the vegetables with olive oil and toss to coat evenly.

  • 6

    Place the marinated chicken breast on the same baking sheet with the vegetables.

  • 7

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    During the last 5 minutes of roasting, brush the chicken with the remaining teriyaki sauce for extra flavor.

  • 9

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your healthy teriyaki chicken with roasted vegetables!