Name: Roasted Teriyaki Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Broccoli florets; 1 cup Red bell pepper; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Toasted sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 cup Cooked brown rice; 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

Roasted Teriyaki Chicken and Vegetables

Roasted chicken breast and vibrant vegetables tossed in a savory, ginger-infused glaze for a satisfying, nutrient-dense dinner.

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NUTRITION

Protein

50.1g

Fat

12.3g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

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 large baking sheet with parchment paper.
2
Cut the chicken breast, broccoli, and red bell pepper into uniform bite-sized pieces.
3
In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced ginger, and minced garlic to create the glaze.
4
Place the chicken and vegetables on the prepared baking sheet, then sprinkle with sea salt and black pepper.
5
Drizzle half of the teriyaki glaze over the chicken and vegetables, tossing well to ensure everything is evenly coated.
6
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender.
7
Serve the roasted chicken and vegetables over the cooked brown rice, drizzling with the remaining glaze and garnishing with sesame seeds.