Name: Crispy Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup carrots; 0.5 tbsp olive oil; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Teriyaki Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Chicken with Roasted Vegetables

Pan-seared chicken breast glazed in a savory ginger-garlic sauce, served alongside a colorful medley of tender-crisp roasted vegetables.

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NUTRITION

Protein

47.6g

Fat

14.0g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

0.5 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli florets, red bell pepper, and carrots with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast vegetables for 15-18 minutes until they are tender and slightly charred.
4
Sear the chicken breast in a hot skillet for 5-6 minutes per side until cooked through and golden.
5
Whisk coconut aminos, honey, fresh ginger, and garlic in a small bowl to create the teriyaki glaze.
6
Pour the glaze into the skillet, simmering for 2 minutes until the sauce becomes thick and glossy.
7
Slice the chicken and serve over the roasted vegetables, garnished with sesame seeds.