Name: Crispy Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1.5 cups broccoli florets; 1 medium red bell pepper; 0.5 tbsp extra virgin olive oil; 2 tbsp coconut aminos; 1 tsp honey; 0.5 tsp fresh ginger; 1 clove garlic; 1 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 coconut amino teriyaki sauce, served alongside oven-roasted broccoli and peppers for a vibrant, satisfying crunch.

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NUTRITION

Protein

55.0g

Fat

15.8g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

0.5 tbsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

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 pepper with the olive oil, sea salt, and black pepper directly on the baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.
4
While vegetables roast, season the chicken breast with a pinch of salt and sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until golden and cooked through.
5
In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic.
6
Lower the skillet heat to medium and pour the sauce over the chicken, simmering for 2 minutes until the glaze is thick and glossy.
7
Slice the chicken and serve it over the roasted vegetables, garnishing the entire plate with sesame seeds.