Baked Teriyaki Chicken with Roasted Vegetables

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

Baked Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Teriyaki Chicken with Roasted Vegetables

Savor tender, baked chicken glazed in a savory-sweet teriyaki sauce, perfectly complemented by a colorful mix of roasted broccoli and bell peppers. This balanced dish delivers a harmonious blend of protein and vibrant vegetable goodness, making it both nourishing and delicious.

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NUTRITION

344kcal
Protein
45.7g
Fat
9.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1.5 tbsp Teriyaki Sauce (~22g)

1 cup Broccoli (~90g)

1 medium Red Bell Pepper (~119g)

1 tsp Olive Oil (~4.5g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the teriyaki sauce with a little extra water if needed to thin it out.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush the chicken evenly with the teriyaki sauce.

  • 4

    Chop the broccoli into florets and slice the red bell pepper into strips. Place them in a mixing bowl.

  • 5

    Drizzle the olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper if desired.

  • 6

    Arrange the vegetables around the chicken on the baking tray.

  • 7

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

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Baked Teriyaki Chicken with Roasted Vegetables

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

Baked Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Teriyaki Chicken with Roasted Vegetables

Savor tender, baked chicken glazed in a savory-sweet teriyaki sauce, perfectly complemented by a colorful mix of roasted broccoli and bell peppers. This balanced dish delivers a harmonious blend of protein and vibrant vegetable goodness, making it both nourishing and delicious.

NUTRITION

344kcal
Protein
45.7g
Fat
9.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1.5 tbsp Teriyaki Sauce (~22g)

1 cup Broccoli (~90g)

1 medium Red Bell Pepper (~119g)

1 tsp Olive Oil (~4.5g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the teriyaki sauce with a little extra water if needed to thin it out.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush the chicken evenly with the teriyaki sauce.

  • 4

    Chop the broccoli into florets and slice the red bell pepper into strips. Place them in a mixing bowl.

  • 5

    Drizzle the olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper if desired.

  • 6

    Arrange the vegetables around the chicken on the baking tray.

  • 7

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

  • 8

    Remove from the oven and let it rest for a few minutes before serving.