Grilled Teriyaki Chicken with Roasted Vegetables

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

Grilled Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Teriyaki Chicken with Roasted Vegetables

Savor a vibrant plate featuring tender grilled chicken marinated in a light teriyaki glaze, paired with a medley of perfectly roasted vegetables and a side of fluffy quinoa – a balanced, satisfying meal bursting with flavor and wholesome goodness.

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NUTRITION

368kcal
Protein
41g
Fat
6.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

0.5 cup Cooked Quinoa

2 tbsp Low Sodium Teriyaki Sauce

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 400°F for roasting vegetables.

  • 2

    In a small bowl, mix the low sodium teriyaki sauce with a dash of water if needed to thin it out.

  • 3

    Coat the chicken breast evenly with the teriyaki sauce and let it marinate for about 10-15 minutes.

  • 4

    Place the marinated chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is grilling, chop the broccoli, red bell pepper, and zucchini evenly. Toss the vegetables with a touch of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Prepare 0.5 cup of cooked quinoa according to package instructions as a wholesome side.

  • 8

    Plate the grilled chicken alongside a generous serving of roasted vegetables and a side of quinoa. Drizzle any remaining teriyaki sauce over the chicken if desired.

Grilled Teriyaki Chicken with Roasted Vegetables

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

Grilled Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Teriyaki Chicken with Roasted Vegetables

Savor a vibrant plate featuring tender grilled chicken marinated in a light teriyaki glaze, paired with a medley of perfectly roasted vegetables and a side of fluffy quinoa – a balanced, satisfying meal bursting with flavor and wholesome goodness.

NUTRITION

368kcal
Protein
41g
Fat
6.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

0.5 cup Cooked Quinoa

2 tbsp Low Sodium Teriyaki Sauce

PREPARATION

  • 1

    Preheat the grill to medium-high heat and the oven to 400°F for roasting vegetables.

  • 2

    In a small bowl, mix the low sodium teriyaki sauce with a dash of water if needed to thin it out.

  • 3

    Coat the chicken breast evenly with the teriyaki sauce and let it marinate for about 10-15 minutes.

  • 4

    Place the marinated chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is grilling, chop the broccoli, red bell pepper, and zucchini evenly. Toss the vegetables with a touch of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 7

    Prepare 0.5 cup of cooked quinoa according to package instructions as a wholesome side.

  • 8

    Plate the grilled chicken alongside a generous serving of roasted vegetables and a side of quinoa. Drizzle any remaining teriyaki sauce over the chicken if desired.