Teriyaki Chicken with Roasted Vegetables

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

Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant, savory dish featuring marinated teriyaki chicken served alongside a colorful medley of roasted vegetables. This meal is both balanced and satisfying, perfect for a wholesome dinner that fuels your body with lean protein and nutrient-rich produce.

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NUTRITION

338kcal
Protein
39.2g
Fat
11.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Teriyaki Sauce

1 cup Broccoli

1 medium Carrot

0.5 medium Red Bell Pepper

0.5 tablespoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with teriyaki sauce. Ensure the chicken is evenly coated. Let it marinate for at least 15 minutes.

  • 3

    Chop the broccoli into florets, peel and slice the carrot into rounds, and slice the red bell pepper into strips.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables onto a baking sheet in a single layer and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

  • 6

    While the vegetables are roasting, grill or pan-sear the chicken on medium-high heat for 5-6 minutes per side until fully cooked and juices run clear.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and serve warm.

Teriyaki Chicken with Roasted Vegetables

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

Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Roasted Vegetables

Enjoy a vibrant, savory dish featuring marinated teriyaki chicken served alongside a colorful medley of roasted vegetables. This meal is both balanced and satisfying, perfect for a wholesome dinner that fuels your body with lean protein and nutrient-rich produce.

NUTRITION

338kcal
Protein
39.2g
Fat
11.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Teriyaki Sauce

1 cup Broccoli

1 medium Carrot

0.5 medium Red Bell Pepper

0.5 tablespoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with teriyaki sauce. Ensure the chicken is evenly coated. Let it marinate for at least 15 minutes.

  • 3

    Chop the broccoli into florets, peel and slice the carrot into rounds, and slice the red bell pepper into strips.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Spread the vegetables onto a baking sheet in a single layer and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

  • 6

    While the vegetables are roasting, grill or pan-sear the chicken on medium-high heat for 5-6 minutes per side until fully cooked and juices run clear.

  • 7

    Plate the sliced chicken breast alongside the roasted vegetables and serve warm.