Healthy Sticky Teriyaki Chicken with Brown Rice and Roasted Vegetables

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

Healthy Sticky Teriyaki Chicken with Brown Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Sticky Teriyaki Chicken with Brown Rice and Roasted Vegetables

Enjoy a vibrant plate of sticky teriyaki chicken paired with nutty brown rice and a medley of roasted vegetables. The dish features tender, marinated chicken accented by a homemade teriyaki glaze, alongside crisp bell peppers and broccoli, offering a balanced, flavorsome meal.

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NUTRITION

423kcal
Protein
41.3g
Fat
9.8g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

1/2 cup cooked Brown Rice (~100g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup chopped Broccoli (~45g)

1.5 tbsp Homemade Teriyaki Sauce

1 tsp Olive Oil

1 clove Minced Garlic

1 tsp Grated Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the homemade teriyaki sauce by combining low sodium soy sauce, a drizzle of honey, minced garlic, and grated ginger. Adjust flavors to taste.

  • 3

    Place the chicken breast on a baking tray. Brush both sides with the teriyaki sauce and drizzle with olive oil.

  • 4

    Arrange chopped red bell peppers and broccoli around the chicken on the tray.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with slight charred edges.

  • 6

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked brown rice according to package instructions.

  • 7

    Once baked, slice the chicken and serve over the brown rice with roasted vegetables on the side. Drizzle any remaining pan juices over the top for extra flavor.

Healthy Sticky Teriyaki Chicken with Brown Rice and Roasted Vegetables

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

Healthy Sticky Teriyaki Chicken with Brown Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Sticky Teriyaki Chicken with Brown Rice and Roasted Vegetables

Enjoy a vibrant plate of sticky teriyaki chicken paired with nutty brown rice and a medley of roasted vegetables. The dish features tender, marinated chicken accented by a homemade teriyaki glaze, alongside crisp bell peppers and broccoli, offering a balanced, flavorsome meal.

NUTRITION

423kcal
Protein
41.3g
Fat
9.8g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

1/2 cup cooked Brown Rice (~100g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup chopped Broccoli (~45g)

1.5 tbsp Homemade Teriyaki Sauce

1 tsp Olive Oil

1 clove Minced Garlic

1 tsp Grated Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the homemade teriyaki sauce by combining low sodium soy sauce, a drizzle of honey, minced garlic, and grated ginger. Adjust flavors to taste.

  • 3

    Place the chicken breast on a baking tray. Brush both sides with the teriyaki sauce and drizzle with olive oil.

  • 4

    Arrange chopped red bell peppers and broccoli around the chicken on the tray.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with slight charred edges.

  • 6

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked brown rice according to package instructions.

  • 7

    Once baked, slice the chicken and serve over the brown rice with roasted vegetables on the side. Drizzle any remaining pan juices over the top for extra flavor.