Name: Teriyaki Chicken and Pineapple Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked white rice; 0.25 cup fresh pineapple; 0.5 cup broccoli florets; 0.5 cup red bell pepper; 1.5 tbsp coconut aminos; 0.5 tsp honey; 0.5 tsp toasted sesame oil; 0.5 tsp fresh ginger; 1 clove garlic; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp sesame seeds; 1 tbsp green onion

Teriyaki Chicken and Pineapple Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Pineapple Rice Bowl

Pan-seared chicken breast glazed in a savory-sweet coconut aminos sauce, served over fluffy rice with vibrant pineapple and crisp-tender vegetables.

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NUTRITION

Protein

49.2g

Fat

9.8g

Carbs

49.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

0.25 cup fresh pineapple

0.5 cup broccoli florets

0.5 cup red bell pepper

1.5 tbsp coconut aminos

0.5 tsp honey

0.5 tsp toasted sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the teriyaki glaze.
2
Season the diced chicken breast with sea salt and black pepper.
3
Heat the toasted sesame oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
Add the broccoli florets and diced red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are crisp-tender.
5
Stir in the diced fresh pineapple and pour the teriyaki glaze over the mixture, simmering for 2 minutes until the sauce thickens and coats everything.
6
Serve the teriyaki chicken and vegetables over the warm cooked white rice, garnishing with sesame seeds and sliced green onions.