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 cooked brown rice; 1 tbsp tamari; 1 tsp honey; 1 tsp sesame oil; 1 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp ground ginger; 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-tamari sauce, served over a vibrant medley of oven-roasted broccoli and bell peppers.

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NUTRITION

Protein

51.0g

Fat

17.3g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the broccoli florets and sliced red bell peppers on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15 to 18 minutes until they are tender and slightly charred at the edges.
4
While the vegetables roast, season the chicken breast with garlic powder and ground ginger.
5
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
6
Whisk the tamari and honey together in a small bowl, then pour the mixture into the skillet with the chicken.
7
Simmer the sauce for 1-2 minutes, spooning it over the chicken until it thickens into a sticky glaze.
8
Slice the chicken and serve it over the warm brown rice alongside the roasted vegetables.