Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Enjoy a deliciously crispy teriyaki chicken paired with a medley of roasted vegetables. The tender chicken is marinated in a homemade teriyaki sauce, then pan-seared to perfection, while vibrant broccoli, red bell peppers, and carrots are roasted with a drizzle of olive oil to bring out their natural sweetness and flavor.

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NUTRITION

353kcal
Protein
35.7g
Fat
13.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.75 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Olive Oil (for chicken)

1 cup Broccoli, chopped

0.5 cup Red Bell Pepper, sliced

0.5 cup Carrots, sliced

1 tsp Olive Oil (for vegetables)

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PREPARATION

  • 1

    In a small bowl, combine low sodium soy sauce, honey, grated ginger, and minced garlic to form your teriyaki marinade.

  • 2

    Place the chicken breast in a shallow dish, drizzle with 1 teaspoon of olive oil, and pour the marinade over the chicken. Allow it to marinate for at least 15-20 minutes.

  • 3

    Preheat your oven to 425°F.

  • 4

    While the chicken marinates, toss the chopped broccoli, red bell pepper slices, and carrot slices with 1 teaspoon of olive oil on a baking sheet. Season lightly with salt and pepper if desired.

  • 5

    Place the vegetables in the oven and roast for 20-25 minutes until tender and slightly charred at the edges.

  • 6

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until the chicken is cooked through and has a crispy exterior due to the caramelized teriyaki sauce.

  • 7

    Once cooked, slice the chicken and serve it alongside the roasted vegetables for a balanced meal.

Crispy Teriyaki Chicken with Roasted Vegetables

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

Crispy Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Enjoy a deliciously crispy teriyaki chicken paired with a medley of roasted vegetables. The tender chicken is marinated in a homemade teriyaki sauce, then pan-seared to perfection, while vibrant broccoli, red bell peppers, and carrots are roasted with a drizzle of olive oil to bring out their natural sweetness and flavor.

NUTRITION

353kcal
Protein
35.7g
Fat
13.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.75 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Olive Oil (for chicken)

1 cup Broccoli, chopped

0.5 cup Red Bell Pepper, sliced

0.5 cup Carrots, sliced

1 tsp Olive Oil (for vegetables)

PREPARATION

  • 1

    In a small bowl, combine low sodium soy sauce, honey, grated ginger, and minced garlic to form your teriyaki marinade.

  • 2

    Place the chicken breast in a shallow dish, drizzle with 1 teaspoon of olive oil, and pour the marinade over the chicken. Allow it to marinate for at least 15-20 minutes.

  • 3

    Preheat your oven to 425°F.

  • 4

    While the chicken marinates, toss the chopped broccoli, red bell pepper slices, and carrot slices with 1 teaspoon of olive oil on a baking sheet. Season lightly with salt and pepper if desired.

  • 5

    Place the vegetables in the oven and roast for 20-25 minutes until tender and slightly charred at the edges.

  • 6

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until the chicken is cooked through and has a crispy exterior due to the caramelized teriyaki sauce.

  • 7

    Once cooked, slice the chicken and serve it alongside the roasted vegetables for a balanced meal.