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 pan-seared with a glossy coconut amino glaze, served over a bed of crisp sesame-tossed vegetables and nutty brown rice.

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NUTRITION

471kcal
Protein
53.9g
Fat
12.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat a large non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

  • 5

    Wipe the skillet clean, add the toasted sesame oil, and sauté the broccoli florets and sliced red bell pepper for 4-5 minutes until they are crisp-tender.

  • 6

    Pour the prepared teriyaki glaze into the skillet with the vegetables and simmer for 1 minute until the sauce begins to thicken and coat the produce.

  • 7

    Add the sliced chicken back into the skillet, tossing everything together to ensure the chicken is thoroughly glazed.

  • 8

    Serve the teriyaki chicken and vegetables over the warm brown rice and garnish with a sprinkle of 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 pan-seared with a glossy coconut amino glaze, served over a bed of crisp sesame-tossed vegetables and nutty brown rice.

NUTRITION

471kcal
Protein
53.9g
Fat
12.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast evenly with sea salt and black pepper.

  • 3

    Heat a large non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

  • 5

    Wipe the skillet clean, add the toasted sesame oil, and sauté the broccoli florets and sliced red bell pepper for 4-5 minutes until they are crisp-tender.

  • 6

    Pour the prepared teriyaki glaze into the skillet with the vegetables and simmer for 1 minute until the sauce begins to thicken and coat the produce.

  • 7

    Add the sliced chicken back into the skillet, tossing everything together to ensure the chicken is thoroughly glazed.

  • 8

    Serve the teriyaki chicken and vegetables over the warm brown rice and garnish with a sprinkle of sesame seeds.