Teriyaki Glazed Chicken with Roasted Vegetables

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

Teriyaki Glazed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Chicken with Roasted Vegetables

Enjoy a vibrant plate of tender teriyaki glazed chicken paired with a medley of oven-roasted vegetables. The savory-sweet glaze perfectly complements the lean chicken breast while the crisp roasted vegetables provide a burst of color, flavor, and nutrition in every bite.

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NUTRITION

426kcal
Protein
33.9g
Fat
12.6g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 medium Bell Pepper

1 medium Zucchini

1 medium Carrot

1 small Red Onion

2 tsp Olive Oil

1 tsp Sesame Seeds (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine soy sauce, honey, and finely minced garlic to create the teriyaki glaze.

  • 3

    Place the chicken breast on a lined baking tray. Brush one side of the chicken generously with the glaze.

  • 4

    Slice the bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Toss them in olive oil, adding a pinch of salt and pepper if desired.

  • 5

    Arrange the vegetables around the chicken on the tray, ensuring an even layer for balanced roasting.

  • 6

    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.

  • 7

    About 5 minutes before the end of cooking, brush the top side of the chicken with the remaining teriyaki glaze.

  • 8

    Remove from the oven, sprinkle with sesame seeds if using, and let rest for a few minutes before serving.

Teriyaki Glazed Chicken with Roasted Vegetables

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

Teriyaki Glazed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Chicken with Roasted Vegetables

Enjoy a vibrant plate of tender teriyaki glazed chicken paired with a medley of oven-roasted vegetables. The savory-sweet glaze perfectly complements the lean chicken breast while the crisp roasted vegetables provide a burst of color, flavor, and nutrition in every bite.

NUTRITION

426kcal
Protein
33.9g
Fat
12.6g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 medium Bell Pepper

1 medium Zucchini

1 medium Carrot

1 small Red Onion

2 tsp Olive Oil

1 tsp Sesame Seeds (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine soy sauce, honey, and finely minced garlic to create the teriyaki glaze.

  • 3

    Place the chicken breast on a lined baking tray. Brush one side of the chicken generously with the glaze.

  • 4

    Slice the bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Toss them in olive oil, adding a pinch of salt and pepper if desired.

  • 5

    Arrange the vegetables around the chicken on the tray, ensuring an even layer for balanced roasting.

  • 6

    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.

  • 7

    About 5 minutes before the end of cooking, brush the top side of the chicken with the remaining teriyaki glaze.

  • 8

    Remove from the oven, sprinkle with sesame seeds if using, and let rest for a few minutes before serving.