Baked Teriyaki Chicken with Roasted Broccoli and Carrots

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

Baked Teriyaki Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Baked Teriyaki Chicken with Roasted Broccoli and Carrots

Savor a balanced, flavorful dish featuring juicy, marinated chicken baked to perfection with a homemade teriyaki glaze, accompanied by tender roasted broccoli and carrots for a delightful crunch and natural sweetness.

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NUTRITION

346kcal
Protein
41.3g
Fat
9.0g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 clove Fresh Garlic

1 tsp Fresh Ginger

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the low sodium soy sauce, honey, minced garlic, grated ginger, and a pinch of black pepper to create the teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring all sides are well coated. Let it marinate for at least 15-20 minutes.

  • 4

    While the chicken is marinating, chop the broccoli into bite-sized florets and slice the carrot into sticks.

  • 5

    Toss the broccoli and carrot pieces in a small bowl with olive oil and a pinch of black pepper.

  • 6

    Arrange the marinated chicken on a baking sheet lined with parchment paper. Place the seasoned vegetables around the chicken.

  • 7

    Bake in the preheated 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

    Remove from the oven, let it rest for a few minutes, then serve warm.

Baked Teriyaki Chicken with Roasted Broccoli and Carrots

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

Baked Teriyaki Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Baked Teriyaki Chicken with Roasted Broccoli and Carrots

Savor a balanced, flavorful dish featuring juicy, marinated chicken baked to perfection with a homemade teriyaki glaze, accompanied by tender roasted broccoli and carrots for a delightful crunch and natural sweetness.

NUTRITION

346kcal
Protein
41.3g
Fat
9.0g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 clove Fresh Garlic

1 tsp Fresh Ginger

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the low sodium soy sauce, honey, minced garlic, grated ginger, and a pinch of black pepper to create the teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring all sides are well coated. Let it marinate for at least 15-20 minutes.

  • 4

    While the chicken is marinating, chop the broccoli into bite-sized florets and slice the carrot into sticks.

  • 5

    Toss the broccoli and carrot pieces in a small bowl with olive oil and a pinch of black pepper.

  • 6

    Arrange the marinated chicken on a baking sheet lined with parchment paper. Place the seasoned vegetables around the chicken.

  • 7

    Bake in the preheated 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

    Remove from the oven, let it rest for a few minutes, then serve warm.