Name: Clean Teriyaki Chicken with Roasted 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; 0.5 cup carrots; 1 tsp sesame oil; 2 tbsp coconut aminos; 1 tsp honey; 0.5 tsp ground ginger; 1 clove garlic; 0.5 cup cooked brown rice; 0.25 tsp sea salt; 0.25 tsp black pepper

Clean 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

Clean Teriyaki Chicken with Roasted Vegetables

Tender chicken breast and vibrant vegetables are roasted until caramelized and tossed in a savory, ginger-infused teriyaki glaze.

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NUTRITION

Protein

50.9g

Fat

13.2g

Carbs

60.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp ground ginger

1 clove garlic

0.5 cup cooked brown rice

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 large rimmed baking sheet with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into bite-sized pieces.
3
In a small glass jar, whisk together the coconut aminos, honey, minced garlic, ground ginger, and sesame oil until well combined.
4
Spread the chicken and vegetables across the prepared baking sheet, season with sea salt and black pepper, and drizzle with half of the teriyaki sauce.
5
Toss everything to coat evenly and roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.
6
Remove the pan from the oven, drizzle the remaining sauce over the hot ingredients, and serve immediately over a bed of warm brown rice.