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 tsp Avocado oil; 1 tsp Cornstarch; 1.5 cup Broccoli florets; 0.5 cup Red bell pepper; 1.5 tbsp Tamari; 1 tsp Honey; 1 tsp Sesame oil; 0.5 tsp Fresh ginger; 1 clove Garlic; 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 tossed in a savory tamari glaze, served with vibrant roasted broccoli and peppers for a satisfying crunch.

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NUTRITION

Protein

51.0g

Fat

15.0g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 tsp Cornstarch

1.5 cup Broccoli florets

0.5 cup Red bell pepper

1.5 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

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 and sliced bell peppers with avocado oil, sea salt, and black pepper; roast for 15 minutes until tender-crisp.
3
Dice chicken breast into 1-inch cubes and lightly dust with cornstarch to ensure a golden, crispy exterior.
4
In a small bowl, whisk together tamari, honey, sesame oil, minced ginger, and minced garlic to create the clean teriyaki sauce.
5
Heat a non-stick skillet over medium-high heat and sear the chicken for 7 minutes until fully cooked and browned.
6
Pour the sauce into the skillet, tossing the chicken constantly for 1 minute until the glaze thickens and coats every piece.
7
Serve the crispy glazed chicken immediately alongside the roasted vegetables.