Name: Teriyaki Chicken and Broccoli 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 brown rice; 1.5 cups broccoli florets; 1 tsp extra virgin olive oil; 1 tbsp coconut aminos; 1 tsp raw honey; 1 tsp toasted sesame oil; 1 clove garlic; 0.5 tsp fresh ginger; 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 Broccoli Rice Bowl

Pan-seared chicken breast tossed in a savory house-made teriyaki glaze, served over fiber-rich brown rice with vibrant, crisp-tender steamed broccoli.

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NUTRITION

Protein

51.5g

Fat

17.4g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1.5 cups broccoli florets

1 tsp extra virgin olive oil

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Cut the chicken breast into bite-sized 1-inch pieces and season with sea salt and black pepper.
2
In a small bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, minced garlic, and grated fresh ginger to create the teriyaki glaze.
3
Place the broccoli florets in a steamer basket over boiling water and steam for 3 to 4 minutes until they are vibrant green and crisp-tender.
4
Heat the extra virgin olive oil in a large skillet over medium-high heat, add the chicken pieces, and sear for 5 to 6 minutes until golden brown and cooked through.
5
Pour the teriyaki glaze into the skillet with the chicken and simmer for 1 to 2 minutes until the sauce thickens and coats the meat beautifully.
6
Assemble the bowl by placing the cooked brown rice at the base, topping with the glazed chicken and steamed broccoli, and garnishing with sesame seeds.