YOUR SOLIN GENERATED RECIPE
Sticky Teriyaki Chicken Bowl with Roasted Zucchini, Carrots, and Broccoli
A vibrant and savory bowl featuring tender, sticky teriyaki glazed chicken paired with a colorful medley of roasted zucchini, carrots, and broccoli. This dish balances lean protein with fiber-packed vegetables and a delightful burst of Asian-inspired flavors.
INGREDIENTS
6 oz Chicken Breast
0.5 medium Zucchini (approx 100g)
1 medium Carrot
1 cup chopped Broccoli
2 tbsp Sticky Teriyaki Sauce
1 tsp Olive Oil
1 tsp Sesame Seeds
PREPARATION
Preheat your oven to 425°F.
Prepare the vegetables: slice the zucchini into rounds (using about half of a medium zucchini for one serving), peel and cut the carrot into sticks, and chop the broccoli into florets.
In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.
While the vegetables roast, season the chicken breast with a pinch of salt and pepper.
Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and lightly browned.
During the last few minutes of cooking, brush the chicken with the sticky teriyaki sauce to create a glaze, allowing it to caramelize slightly without burning.
Slice the chicken and assemble your bowl by placing the roasted vegetables as a base, topping with sliced teriyaki chicken.
Drizzle any remaining teriyaki sauce over the top and sprinkle with sesame seeds for a finishing touch.