Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1.5 cups broccoli florets; 0.5 cup red bell pepper; 2 tbsp coconut aminos; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

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

Teriyaki Chicken with Roasted Vegetables

Sautéed chicken breast glazed in a savory ginger-garlic coconut aminos sauce, served with a vibrant medley of roasted broccoli and crisp bell peppers.

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NUTRITION

Protein

76.1g

Fat

14.4g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1.5 cups broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets and sliced red bell pepper with the toasted sesame oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes until they are tender-crisp.
4
While the vegetables roast, heat a large non-stick skillet over medium-high heat and add the cubed chicken breast.
5
Cook the chicken for 6-8 minutes, stirring occasionally, until golden and cooked through.
6
Stir in the minced garlic, grated ginger, and coconut aminos, simmering for 2 minutes until the sauce becomes a glossy glaze.
7
Plate the chicken alongside the roasted vegetables and garnish with sesame seeds for a light crunch.