YOUR SOLIN GENERATED RECIPE
Crispy Teriyaki Chicken with Roasted Broccoli
Enjoy a flavorful twist on a classic: tender chicken breast coated in a light mixture of teriyaki sauce and crunchy panko, baked to a golden crisp while accompanied by perfectly roasted broccoli. This dish marries savory, slightly sweet notes with a satisfying crunch and vibrant, roasted broccoli for a balanced meal.
INGREDIENTS
6 oz Chicken Breast
150 g Broccoli
2 tbsp Teriyaki Sauce
30 g Panko Breadcrumbs
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, mix the teriyaki sauce with a small amount of olive oil.
Lightly coat the chicken breast with the teriyaki mixture, then press the chicken into the panko breadcrumbs to create an even crust.
Place the breaded chicken on a lined baking sheet and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.
Meanwhile, toss the broccoli with a drizzle of olive oil, salt, and pepper. Spread it on another baking sheet and roast in the oven for about 15 minutes, turning halfway through, until tender with slight charring.
Once both the chicken and broccoli are done, plate them together and serve immediately.