Teriyaki Chicken and Broccoli Bowl

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

Teriyaki Chicken and Broccoli Bowl

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Broccoli Bowl

Sautéed chicken breast and crisp broccoli florets tossed in a savory-sweet ginger glaze and served over warm brown rice for a satisfying, nutrient-dense meal.

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NUTRITION

529kcal
Protein
55.6g
Fat
13.7g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

0.5 tsp Grated fresh ginger

0.5 tsp Minced garlic

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

    Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

  • 5

    Add the broccoli florets and two tablespoons of water to the skillet, then cover with a lid to steam for 3 minutes until the broccoli is tender-crisp.

  • 6

    Remove the lid and pour the prepared teriyaki glaze over the chicken and broccoli.

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients beautifully.

  • 8

    Place the warm cooked brown rice in a bowl and top with the chicken and broccoli mixture.

  • 9

    Garnish with sesame seeds before serving.

Teriyaki Chicken and Broccoli Bowl

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

Teriyaki Chicken and Broccoli Bowl

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Broccoli Bowl

Sautéed chicken breast and crisp broccoli florets tossed in a savory-sweet ginger glaze and served over warm brown rice for a satisfying, nutrient-dense meal.

NUTRITION

529kcal
Protein
55.6g
Fat
13.7g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

0.5 tsp Grated fresh ginger

0.5 tsp Minced garlic

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

    Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

  • 5

    Add the broccoli florets and two tablespoons of water to the skillet, then cover with a lid to steam for 3 minutes until the broccoli is tender-crisp.

  • 6

    Remove the lid and pour the prepared teriyaki glaze over the chicken and broccoli.

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients beautifully.

  • 8

    Place the warm cooked brown rice in a bowl and top with the chicken and broccoli mixture.

  • 9

    Garnish with sesame seeds before serving.