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 cup broccoli florets; 1 cup red bell pepper; 0.5 tbsp olive oil; 1 tsp sesame oil; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp arrowroot powder; 1 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

Tender chicken breast cubes pan-seared until golden and tossed in a savory-sweet teriyaki glaze, served alongside crisp-tender roasted broccoli and vibrant bell peppers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54g

Fat

18.6g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

1 cup red bell pepper

0.5 tbsp olive oil

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 florets and sliced bell peppers with olive oil, sea salt, and black pepper.
3
Roast vegetables for 15-18 minutes until tender and slightly charred.
4
While veggies roast, coat diced chicken breast in arrowroot powder.
5
Heat sesame oil in a large skillet over medium-high heat and sear chicken until golden brown and cooked through.
6
Whisk together coconut aminos, honey, minced ginger, and minced garlic in a small bowl.
7
Pour the sauce over the chicken in the skillet, simmering for 2 minutes until the glaze thickens and coats the chicken.
8
Serve the glazed chicken over the roasted vegetables.