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; 1 medium Red bell pepper; 0.5 cup Carrots; 2 tbsp Tamari; 1 tbsp Honey; 1 tsp Sesame oil; 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 until caramelized and tossed in a savory, ginger-infused tamari glaze.

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NUTRITION

Protein

55.6g

Fat

13g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Carrots

2 tbsp Tamari

1 tbsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast into 1-inch cubes and slice the bell pepper and carrots into bite-sized pieces.
3
In a small mixing bowl, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic to create the glaze.
4
Spread the chicken, broccoli, bell pepper, and carrots across the prepared baking sheet in a single layer.
5
Drizzle half of the tamari glaze over the chicken and vegetables, then season with sea salt and black pepper.
6
Toss everything well to ensure an even coating of the sauce and spices.
7
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
8
Remove from the oven, drizzle with the remaining glaze, and sprinkle with sesame seeds before serving.