YOUR SOLIN GENERATED RECIPE
Crispy Baked Teriyaki Chicken with Roasted Vegetables
Experience a delightful fusion of tender teriyaki chicken and crisp roasted vegetables. The chicken is marinated in a homemade teriyaki sauce made with soy, honey, garlic, and ginger, then baked to a satisfying crisp. Paired with a colorful medley of broccoli, red bell pepper, zucchini, and carrots roasted with a touch of olive oil, this dish delivers vibrant flavors and balanced nutrition.
INGREDIENTS
5 oz Chicken Breast
1 cup Broccoli
0.5 cup Red Bell Pepper
0.5 cup Zucchini
0.5 cup Carrots
1 Tbsp Low-Sodium Soy Sauce
1 tsp Honey
1 tsp Sesame Seeds
1 tsp Olive Oil
1 clove Garlic
1 tsp Fresh Ginger
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine soy sauce, honey, minced garlic, and grated ginger to form your teriyaki marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, coating well. Let it marinate for at least 15 minutes.
Meanwhile, chop the broccoli, red bell pepper, zucchini, and carrots. Toss the vegetables in olive oil and season lightly with salt and pepper, and if desired, a drizzle of the remaining marinade.
Arrange the marinated chicken on a baking sheet lined with parchment paper and spread the vegetables around it.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
During the last 5 minutes, sprinkle sesame seeds over the chicken for added crunch.
Remove from the oven and let the dish rest for a few minutes before serving.