Pan-Seared Chicken with Ginger-Garlic Glaze and Roasted Vegetables

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

Pan-Seared Chicken with Ginger-Garlic Glaze and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Ginger-Garlic Glaze and Roasted Vegetables

Savor tender, perfectly pan-seared chicken breast enveloped in a zesty ginger-garlic glaze, paired with a colorful medley of roasted vegetables. This dish delivers a harmonious balance of flavors, with a hint of sweetness from honey and deep umami from low sodium soy sauce, making it both satisfying and nutritious.

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NUTRITION

342kcal
Protein
34.2g
Fat
13g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Fresh Ginger (grated)

1 Garlic Clove (minced)

1 teaspoon Honey

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Carrot

2 teaspoons Olive Oil

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PREPARATION

  • 1

    In a small bowl, whisk together the low sodium soy sauce, grated ginger, minced garlic, and honey to create the glaze.

  • 2

    Pat the chicken breast dry with a paper towel. Season lightly with salt and pepper if desired.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 4

    Place the chicken breast in the skillet and sear for about 4-5 minutes on one side until golden brown.

  • 5

    Flip the chicken, pour in the ginger-garlic glaze, and continue cooking for another 4-5 minutes until the chicken is cooked through and the glaze has slightly thickened.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the chopped broccoli, sliced red bell pepper, and sliced carrot with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for approximately 12-15 minutes until tender and slightly charred.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables. Drizzle any remaining glaze from the pan over the chicken for added flavor.

Pan-Seared Chicken with Ginger-Garlic Glaze and Roasted Vegetables

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

Pan-Seared Chicken with Ginger-Garlic Glaze and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Ginger-Garlic Glaze and Roasted Vegetables

Savor tender, perfectly pan-seared chicken breast enveloped in a zesty ginger-garlic glaze, paired with a colorful medley of roasted vegetables. This dish delivers a harmonious balance of flavors, with a hint of sweetness from honey and deep umami from low sodium soy sauce, making it both satisfying and nutritious.

NUTRITION

342kcal
Protein
34.2g
Fat
13g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Fresh Ginger (grated)

1 Garlic Clove (minced)

1 teaspoon Honey

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Carrot

2 teaspoons Olive Oil

PREPARATION

  • 1

    In a small bowl, whisk together the low sodium soy sauce, grated ginger, minced garlic, and honey to create the glaze.

  • 2

    Pat the chicken breast dry with a paper towel. Season lightly with salt and pepper if desired.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 4

    Place the chicken breast in the skillet and sear for about 4-5 minutes on one side until golden brown.

  • 5

    Flip the chicken, pour in the ginger-garlic glaze, and continue cooking for another 4-5 minutes until the chicken is cooked through and the glaze has slightly thickened.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the chopped broccoli, sliced red bell pepper, and sliced carrot with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the oven for approximately 12-15 minutes until tender and slightly charred.

  • 8

    Plate the pan-seared chicken alongside the roasted vegetables. Drizzle any remaining glaze from the pan over the chicken for added flavor.