YOUR SOLIN GENERATED RECIPE
Sticky Teriyaki Chicken with Roasted Green Beans
Enjoy a vibrant, succulent sticky teriyaki chicken served over a bed of crispy roasted green beans. The chicken is marinated in a homemade teriyaki glaze, delivering a perfect balance of savory and sweet. Roasted green beans add a crunchy contrast, resulting in a dish that's both nutritious and bursting with flavor.
INGREDIENTS
5 oz Chicken Breast (142g)
2 tbsp Low Sodium Soy Sauce
2 tsp Honey
2 cloves Garlic
1 tsp Fresh Ginger
1 cup Green Beans (125g)
1 tsp Coconut Oil
PREPARATION
In a small bowl, whisk together low sodium soy sauce, honey, minced garlic, and grated ginger to form the teriyaki marinade.
Place the chicken breast in a shallow dish or zip-lock bag and pour half of the teriyaki sauce over it. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for maximum flavor.
Preheat your oven to 425°F. Trim the ends of the green beans and toss them with coconut oil, a pinch of salt, and any extra teriyaki sauce if desired.
Spread the green beans on a baking sheet in a single layer and roast in the preheated oven for about 15 minutes, or until tender and slightly crispy.
While the vegetables roast, heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for 3-4 minutes per side until the chicken is browned and cooked through. Optionally, add the remaining marinade towards the end of cooking and allow it to simmer until it thickens into a sticky glaze over the chicken.
Once everything is cooked, plate the sticky teriyaki chicken alongside a serving of roasted green beans. Enjoy your healthy and delicious dish!