YOUR SOLIN GENERATED RECIPE
Crispy Teriyaki Chicken and Cheesy Garlic Roasted Vegetable Bowl with Creamy Chipotle Dressing
Enjoy a vibrant bowl that combines crispy, teriyaki-infused chicken with a medley of roasted vegetables accented by melted cheese and a tangy, creamy chipotle dressing. This dish offers an exciting mix of textures and flavors, from the satisfying crunch of a light panko coating to the soothing creaminess of Greek yogurt with a smoky kick, all tied together with a garlicky roasted vegetable base.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Low-Sodium Teriyaki Sauce
1/4 cup Panko Bread Crumbs
1 cup Broccoli Florets
1/2 cup Sliced Red Bell Pepper
1/2 cup Sliced Zucchini
1 Garlic Clove
1 tsp Olive Oil
1 oz Shredded Cheddar Cheese
1/4 cup Nonfat Greek Yogurt
1/2 tsp Chipotle in Adobo Sauce
1 tbsp Lime Juice
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
In a small bowl, toss the chicken breast with the low-sodium teriyaki sauce. Allow it to marinate for 10-15 minutes.
Dredge the marinated chicken in panko bread crumbs, ensuring an even, light coating for a crispy texture.
Place the chicken on a lightly greased oven-safe pan or baking tray. Bake for 20-25 minutes or until the chicken is cooked through and the crust is golden and crispy.
Meanwhile, in a bowl toss broccoli, red bell pepper, zucchini, and minced garlic with olive oil. Spread the vegetables on the baking sheet and roast in the oven for about 15 minutes until tender and slightly caramelized.
A few minutes before finishing, sprinkle shredded cheddar cheese over the vegetables and return to the oven just until the cheese melts.
For the dressing, combine nonfat Greek yogurt, chipotle in adobo, and lime juice in a small bowl. Mix until smooth.
Assemble the bowl by placing the roasted vegetables as a base, topping with the crispy teriyaki chicken, and drizzling with the creamy chipotle dressing.
Serve immediately and enjoy your flavorful, balanced meal.