Crispy Teriyaki Chicken with Roasted Veggies

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

Crispy Teriyaki Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Veggies

Experience a delicious blend of savory teriyaki-infused crispy chicken paired with a colorful medley of roasted vegetables. The succulent chicken breast is coated in a light teriyaki glaze and roasted until crisp, while nutrient-packed broccoli, red bell pepper, and carrots add a delightful crunch and natural sweetness. This dish delivers a balanced mix of protein and vibrant flavors, perfect for a wholesome meal any time of day.

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NUTRITION

371kcal
Protein
37.7g
Fat
9.2g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1 tsp Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with paper towels. Brush both sides with teriyaki sauce.

  • 3

    Place the chicken on a baking tray lined with parchment paper. Let it marinate for 10 minutes.

  • 4

    Meanwhile, chop the broccoli into florets, slice the red bell pepper, and cut the carrot into sticks.

  • 5

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking tray.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness on the chicken, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.

  • 9

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve with the roasted veggies.

Crispy Teriyaki Chicken with Roasted Veggies

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

Crispy Teriyaki Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Veggies

Experience a delicious blend of savory teriyaki-infused crispy chicken paired with a colorful medley of roasted vegetables. The succulent chicken breast is coated in a light teriyaki glaze and roasted until crisp, while nutrient-packed broccoli, red bell pepper, and carrots add a delightful crunch and natural sweetness. This dish delivers a balanced mix of protein and vibrant flavors, perfect for a wholesome meal any time of day.

NUTRITION

371kcal
Protein
37.7g
Fat
9.2g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Teriyaki Sauce

1 tsp Olive Oil

1 cup Broccoli

1 cup Red Bell Pepper

1 medium Carrot

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry with paper towels. Brush both sides with teriyaki sauce.

  • 3

    Place the chicken on a baking tray lined with parchment paper. Let it marinate for 10 minutes.

  • 4

    Meanwhile, chop the broccoli into florets, slice the red bell pepper, and cut the carrot into sticks.

  • 5

    In a bowl, toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking tray.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness on the chicken, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.

  • 9

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve with the roasted veggies.