Teriyaki Chicken with Sesame Vegetables

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

Teriyaki Chicken with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Sesame Vegetables

Tender chicken breast sautéed in a savory coconut aminos glaze, served over nutty brown rice with crisp, vibrant sesame-scented vegetables.

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NUTRITION

503kcal
Protein
50.5g
Fat
16.3g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup cooked brown rice

0.5 tsp sesame seeds

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 2

    In a small bowl, whisk together coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Heat avocado oil in a large skillet over medium-high heat; add chicken and cook until golden brown and cooked through, about 5-6 minutes.

  • 4

    Remove chicken from the pan and set aside; in the same pan, add the broccoli, bell peppers, and snap peas with a splash of water, covering for 2 minutes to steam-soften.

  • 5

    Remove lid, add toasted sesame oil, and sauté vegetables for another 2-3 minutes until tender-crisp.

  • 6

    Return chicken to the skillet and pour the teriyaki glaze over the mixture, tossing for 1 minute until the sauce thickens and coats everything beautifully.

  • 7

    Serve the chicken and vegetables over the warm brown rice and garnish with sesame seeds.

Teriyaki Chicken with Sesame Vegetables

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

Teriyaki Chicken with Sesame Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Sesame Vegetables

Tender chicken breast sautéed in a savory coconut aminos glaze, served over nutty brown rice with crisp, vibrant sesame-scented vegetables.

NUTRITION

503kcal
Protein
50.5g
Fat
16.3g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup cooked brown rice

0.5 tsp sesame seeds

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 2

    In a small bowl, whisk together coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Heat avocado oil in a large skillet over medium-high heat; add chicken and cook until golden brown and cooked through, about 5-6 minutes.

  • 4

    Remove chicken from the pan and set aside; in the same pan, add the broccoli, bell peppers, and snap peas with a splash of water, covering for 2 minutes to steam-soften.

  • 5

    Remove lid, add toasted sesame oil, and sauté vegetables for another 2-3 minutes until tender-crisp.

  • 6

    Return chicken to the skillet and pour the teriyaki glaze over the mixture, tossing for 1 minute until the sauce thickens and coats everything beautifully.

  • 7

    Serve the chicken and vegetables over the warm brown rice and garnish with sesame seeds.