Name: Chicken Teriyaki with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.13 cup White rice; 2 cup Frozen stir-fry vegetables; 1 tbsp Coconut aminos; 1 tsp Raw honey; 0.5 tsp Toasted sesame oil; 0.5 tsp Avocado oil; 0.5 tsp Garlic powder; 0.5 tsp Ground ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Chicken Teriyaki with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Chicken Teriyaki with Roasted Vegetables

Pan-seared chicken breast glazed in a savory-sweet coconut aminos teriyaki sauce, served over fluffy white rice with a vibrant medley of roasted frozen vegetables.

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NUTRITION

Protein

53.1g

Fat

10.7g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.13 cup White rice

2 cup Frozen stir-fry vegetables

1 tbsp Coconut aminos

1 tsp Raw honey

0.5 tsp Toasted sesame oil

0.5 tsp Avocado oil

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the frozen stir-fry vegetables with avocado oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the vegetables for 20 minutes, tossing halfway through, until the edges are golden and slightly crisp.
4
Season the chicken breast evenly with garlic powder and ground ginger.
5
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.
6
In a small bowl, whisk together the coconut aminos, raw honey, and toasted sesame oil to create the teriyaki glaze.
7
Pour the glaze into the skillet with the chicken, simmering for 1 to 2 minutes until the sauce thickens and coats the meat.
8
Slice the chicken and serve it over the cooked white rice alongside the roasted vegetables.