Sticky Teriyaki Chicken with Roasted Broccoli and Carrots

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

Sticky Teriyaki Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli and Carrots

Savor the delightful balance of savory teriyaki chicken paired with perfectly roasted broccoli and carrots. The dish features tender chicken glazed in a sticky, homemade teriyaki sauce with a hint of ginger and garlic, complemented by the natural sweetness of roasted carrots and the vibrant crunch of broccoli.

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NUTRITION

293kcal
Protein
35.3g
Fat
8.4g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Low Sodium Soy Sauce

1 tbsp Honey

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 cup Broccoli florets

1 medium Carrot (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Place the chicken breast in a shallow dish and pour half of the teriyaki glaze over it. Allow it to marinate for at least 15 minutes.

  • 4

    While the chicken marinates, toss the broccoli florets and carrot slices with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes per side or until the internal temperature reaches 165°F, basting with the remaining teriyaki glaze during cooking.

  • 7

    Plate the sliced chicken alongside the roasted vegetables. Drizzle any remaining glaze over the top and serve warm.

Sticky Teriyaki Chicken with Roasted Broccoli and Carrots

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

Sticky Teriyaki Chicken with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken with Roasted Broccoli and Carrots

Savor the delightful balance of savory teriyaki chicken paired with perfectly roasted broccoli and carrots. The dish features tender chicken glazed in a sticky, homemade teriyaki sauce with a hint of ginger and garlic, complemented by the natural sweetness of roasted carrots and the vibrant crunch of broccoli.

NUTRITION

293kcal
Protein
35.3g
Fat
8.4g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Low Sodium Soy Sauce

1 tbsp Honey

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 cup Broccoli florets

1 medium Carrot (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Place the chicken breast in a shallow dish and pour half of the teriyaki glaze over it. Allow it to marinate for at least 15 minutes.

  • 4

    While the chicken marinates, toss the broccoli florets and carrot slices with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes per side or until the internal temperature reaches 165°F, basting with the remaining teriyaki glaze during cooking.

  • 7

    Plate the sliced chicken alongside the roasted vegetables. Drizzle any remaining glaze over the top and serve warm.