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; 1 cup Red bell pepper; 0.5 tbsp Olive oil; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 tsp Toasted sesame oil; 1 tsp Arrowroot powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

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 sticky ginger-teriyaki sauce and served alongside vibrant roasted vegetables for a nutrient-dense dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.8g

Fat

16.4g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli and bell peppers with olive oil, salt, and pepper; roast for 15-20 minutes until tender.
3
Cut chicken into bite-sized pieces and coat lightly with arrowroot powder.
4
Whisk coconut aminos, honey, minced ginger, garlic, and sesame oil in a small bowl.
5
Sear chicken in a non-stick pan over medium-high heat until golden and cooked through.
6
Pour the sauce over the chicken, stirring until it thickens into a glossy glaze.
7
Serve the glazed chicken over the roasted vegetables and garnish with sesame seeds.