Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Enjoy a flavorful twist on a classic dinner with crispy, lightly breaded chicken infused with teriyaki marinade paired with a colorful medley of roasted vegetables. This dish offers a delightful balance between savory, tangy, and crunchy textures with a hint of Asian flair.

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NUTRITION

512kcal
Protein
45.6g
Fat
28.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 tbsp Teriyaki Sauce

1/2 cup Bell Pepper slices

1/2 cup Zucchini slices

1/4 cup Red Onion slices

1 tsp Olive Oil

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the teriyaki sauce with half of it reserved for glazing later.

  • 3

    Set up a dredging station with one bowl containing the beaten egg and another with almond flour.

  • 4

    Lightly coat the chicken breast in the teriyaki sauce, then dip it in the egg, and finally coat evenly with almond flour.

  • 5

    Heat a non-stick skillet over medium heat and lightly sear the chicken on both sides until the almond flour coating starts to crisp, about 2-3 minutes per side.

  • 6

    While the chicken sears, toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 7

    Place the seared chicken on the baking sheet with the vegetables. Drizzle the reserved teriyaki sauce over the chicken.

  • 8

    Roast in the oven for about 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Finish by sprinkling sesame seeds over the chicken and vegetables before serving.

Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Enjoy a flavorful twist on a classic dinner with crispy, lightly breaded chicken infused with teriyaki marinade paired with a colorful medley of roasted vegetables. This dish offers a delightful balance between savory, tangy, and crunchy textures with a hint of Asian flair.

NUTRITION

512kcal
Protein
45.6g
Fat
28.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 tbsp Teriyaki Sauce

1/2 cup Bell Pepper slices

1/2 cup Zucchini slices

1/4 cup Red Onion slices

1 tsp Olive Oil

1 tsp Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the teriyaki sauce with half of it reserved for glazing later.

  • 3

    Set up a dredging station with one bowl containing the beaten egg and another with almond flour.

  • 4

    Lightly coat the chicken breast in the teriyaki sauce, then dip it in the egg, and finally coat evenly with almond flour.

  • 5

    Heat a non-stick skillet over medium heat and lightly sear the chicken on both sides until the almond flour coating starts to crisp, about 2-3 minutes per side.

  • 6

    While the chicken sears, toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet.

  • 7

    Place the seared chicken on the baking sheet with the vegetables. Drizzle the reserved teriyaki sauce over the chicken.

  • 8

    Roast in the oven for about 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Finish by sprinkling sesame seeds over the chicken and vegetables before serving.