Name: Chicken Teriyaki Rice Bowl with Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked white rice; 1 cup carrots; 1 cup baby bok choy; 1.5 tsp avocado oil; 1 tbsp tamari; 0.5 tbsp honey; 0.5 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Chicken Teriyaki Rice Bowl with Roasted Carrots

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

YOUR SOLIN GENERATED RECIPE

Chicken Teriyaki Rice Bowl with Roasted Carrots

Pan-seared chicken breast glazed in a savory-sweet tamari sauce, served over fluffy white rice with tender roasted carrots and crisp bok choy.

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NUTRITION

Protein

46.6g

Fat

12.6g

Carbs

53.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked white rice

1 cup carrots

1 cup baby bok choy

1.5 tsp avocado oil

1 tbsp tamari

0.5 tbsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the carrots with 0.5 tsp of avocado oil, half of the sea salt, and half of the black pepper, then roast for 18 minutes until tender.
3
In a small bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.
4
Season the chicken breast with the remaining sea salt and black pepper.
5
Heat the remaining 1 tsp of avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until cooked through.
6
Add the baby bok choy to the skillet during the last 3 minutes of cooking, allowing it to become vibrant and crisp.
7
Pour the teriyaki glaze into the skillet, tossing the chicken and bok choy until the sauce thickens and coats everything beautifully.
8
Slice the chicken and serve over the warm cooked rice alongside the roasted carrots.