YOUR SOLIN GENERATED RECIPE
Crispy Teriyaki Chicken with Roasted Green Beans
Enjoy a perfectly crisped chicken breast coated with a light panko and egg white mixture, baked to golden perfection and glazed with a touch of teriyaki sauce, served alongside tender roasted green beans for a satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 Egg White
2 Tbsp Teriyaki Sauce
1 cup Green Beans
2 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
In a shallow bowl, whisk the egg white until frothy. In another bowl, place the panko breadcrumbs.
Dip the chicken breast in the egg white, then coat evenly with panko breadcrumbs.
Lightly drizzle 1 tsp of olive oil over the coated chicken, and place it on a baking sheet lined with parchment paper.
Bake the chicken for about 20-25 minutes or until the coating is crispy and the chicken reaches an internal temperature of 165°F.
While the chicken bakes, toss the green beans with the remaining 1 tsp olive oil and a pinch of salt.
Spread the green beans on another baking sheet and roast in the oven for 15 minutes until tender and slightly charred.
Once the chicken is done, brush 2 Tbsp of teriyaki sauce evenly over the chicken to glaze it.
Plate the crispy teriyaki chicken with a side of roasted green beans and enjoy your balanced meal!