Teriyaki Chicken with Roasted Veggies

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

Teriyaki Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Roasted Veggies

Savor the savory sweetness of teriyaki-glazed chicken paired with a colorful medley of roasted vegetables. This dish brings together tender, marinated chicken and caramelized veggies, finished with a hint of toasted olive oil for a deliciously nutritious meal.

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NUTRITION

333kcal
Protein
36.7g
Fat
11.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrots

1.5 tsp Olive Oil

2 tbsp Teriyaki Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, marinate the chicken breast with 1 tablespoon of teriyaki sauce for at least 15 minutes.

  • 3

    Meanwhile, chop the broccoli, red bell pepper, and carrots into even pieces. Toss them with olive oil and the remaining 1 tablespoon of teriyaki sauce.

  • 4

    Place the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the veggies roast, grill or pan-sear the marinated chicken breast over medium-high heat for 6-7 minutes per side, or until fully cooked.

  • 6

    Slice the chicken into strips and arrange on a plate alongside the roasted vegetables.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

Teriyaki Chicken with Roasted Veggies

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

Teriyaki Chicken with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Roasted Veggies

Savor the savory sweetness of teriyaki-glazed chicken paired with a colorful medley of roasted vegetables. This dish brings together tender, marinated chicken and caramelized veggies, finished with a hint of toasted olive oil for a deliciously nutritious meal.

NUTRITION

333kcal
Protein
36.7g
Fat
11.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrots

1.5 tsp Olive Oil

2 tbsp Teriyaki Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, marinate the chicken breast with 1 tablespoon of teriyaki sauce for at least 15 minutes.

  • 3

    Meanwhile, chop the broccoli, red bell pepper, and carrots into even pieces. Toss them with olive oil and the remaining 1 tablespoon of teriyaki sauce.

  • 4

    Place the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the veggies roast, grill or pan-sear the marinated chicken breast over medium-high heat for 6-7 minutes per side, or until fully cooked.

  • 6

    Slice the chicken into strips and arrange on a plate alongside the roasted vegetables.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.