Name: Crispy Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Carrots; 1 tbsp Tamari; 1 tsp Honey; 1 tsp Toasted sesame oil; 1 tsp Avocado oil; 0.5 tsp Ground ginger; 0.5 tsp Garlic 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 savory-sweet ginger tamari sauce, served alongside oven-roasted broccoli and carrots for a vibrant, crunchy finish.

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NUTRITION

Protein

58.3g

Fat

17.8g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Avocado oil

0.5 tsp Ground ginger

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli and carrots with avocado oil, salt, and pepper, then roast for 15-20 minutes until tender.
3
In a small bowl, whisk together tamari, honey, toasted sesame oil, ginger, and garlic powder.
4
Season chicken breast with a pinch of salt and sear in a hot non-stick skillet for 6-7 minutes per side until cooked through.
5
Pour the teriyaki sauce into the skillet over low heat, tossing the chicken until the glaze becomes thick and glossy.
6
Serve the chicken sliced over the roasted vegetables and garnish with sesame seeds.