Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Carrots; 0.5 tbsp Olive oil; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

Teriyaki Chicken 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

Teriyaki Chicken with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted to perfection and tossed in a savory, ginger-infused coconut aminos glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.6g

Fat

15.9g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

0.5 tbsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into bite-sized pieces.
3
Spread the chicken and vegetables across the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
4
Roast in the oven for 15-18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
5
While the tray is roasting, combine coconut aminos, honey, minced ginger, and minced garlic in a small saucepan over medium-low heat.
6
Simmer the sauce for 3-5 minutes until it thickens slightly into a glaze.
7
Remove the baking sheet from the oven, pour the glaze over the chicken and vegetables, and toss to coat evenly.
8
Garnish with sesame seeds and serve immediately.