Sticky Teriyaki Chicken with Roasted Vegetables

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

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Savor the delightful balance of sweet and savory in this Sticky Teriyaki Chicken with Roasted Vegetables. Tender chicken breast is marinated in a light homemade teriyaki sauce and roasted to perfection with an assortment of broccoli, bell pepper, and carrots. A simple yet vibrant dish that delivers on flavor and nutrition.

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NUTRITION

339kcal
Protein
36.1g
Fat
6.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Honey

1 tbsp Low Sodium Soy Sauce

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrots

1/2 tsp Olive Oil

1 clove Garlic

1 tsp Ginger

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix honey, soy sauce, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop broccoli into florets, slice red bell pepper, and cut carrots into bite-sized pieces. Toss the vegetables with olive oil and a pinch of salt if desired.

  • 5

    Arrange the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 6

    While vegetables roast, heat a non-stick skillet over medium heat and sear the marinated chicken until golden on both sides, about 4-5 minutes per side. Brush with remaining marinade during the cooking process.

  • 7

    Ensure the chicken is cooked through (internal temperature of 165°F).

  • 8

    Plate the chicken alongside the roasted vegetables and drizzle any remaining pan juices over top before serving.

Sticky Teriyaki Chicken with Roasted Vegetables

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

Sticky Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Vegetables

Savor the delightful balance of sweet and savory in this Sticky Teriyaki Chicken with Roasted Vegetables. Tender chicken breast is marinated in a light homemade teriyaki sauce and roasted to perfection with an assortment of broccoli, bell pepper, and carrots. A simple yet vibrant dish that delivers on flavor and nutrition.

NUTRITION

339kcal
Protein
36.1g
Fat
6.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Honey

1 tbsp Low Sodium Soy Sauce

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrots

1/2 tsp Olive Oil

1 clove Garlic

1 tsp Ginger

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix honey, soy sauce, minced garlic, and grated ginger to create the teriyaki marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop broccoli into florets, slice red bell pepper, and cut carrots into bite-sized pieces. Toss the vegetables with olive oil and a pinch of salt if desired.

  • 5

    Arrange the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 6

    While vegetables roast, heat a non-stick skillet over medium heat and sear the marinated chicken until golden on both sides, about 4-5 minutes per side. Brush with remaining marinade during the cooking process.

  • 7

    Ensure the chicken is cooked through (internal temperature of 165°F).

  • 8

    Plate the chicken alongside the roasted vegetables and drizzle any remaining pan juices over top before serving.