Name: Teriyaki Chicken and Vegetable Plate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked white rice; 1 cup broccoli florets; 0.5 cup sliced carrots; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp toasted sesame oil; 0.5 tsp grated fresh ginger; 1 clove minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

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 Vegetable Plate

Sautéed chicken breast glazed in a savory ginger-garlic sauce served over fluffy white rice with vibrant, crisp-tender broccoli and carrots.

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NUTRITION

Protein

55.2g

Fat

13.6g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked white rice

1 cup broccoli florets

0.5 cup sliced carrots

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.5 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki glaze.
2
Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.
3
Heat the toasted sesame oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through.
5
Toss in the broccoli florets and sliced carrots with a tablespoon of water, then cover the pan for 2 minutes to steam the vegetables until crisp-tender.
6
Remove the lid and pour the teriyaki glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and coats everything evenly.
7
Arrange the teriyaki chicken and vegetables on a plate alongside the warm cooked white rice and garnish with sesame seeds.