Name: 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; 0.5 tbsp olive oil; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp sesame oil; 0.5 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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-sweet ginger glaze that coats every bite with a silky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.3g

Fat

19.1g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

0.5 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Chop the chicken breast, broccoli, bell pepper, and carrots into bite-sized pieces.
3
Toss the vegetables and chicken on the baking sheet with olive oil, sea salt, and black pepper.
4
Roast for 18-20 minutes until the chicken is cooked through and vegetables are tender-crisp.
5
While roasting, whisk together coconut aminos, honey, sesame oil, minced ginger, and minced garlic in a small saucepan over medium heat until slightly thickened.
6
Remove the tray from the oven, drizzle the warm glaze over the chicken and vegetables, and toss to coat evenly.