Name: Teriyaki Chicken Thighs with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 2 cups Broccoli florets; 2 tbsp Teriyaki sauce; 1 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

Teriyaki Chicken Thighs with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken Thighs with Roasted Broccoli

Tender chicken thighs glazed in a savory-sweet teriyaki sauce and roasted alongside crisp-tender broccoli florets for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

47.7g

Fat

33.7g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

2 cups Broccoli florets

2 tbsp Teriyaki sauce

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken thighs dry and toss them in a bowl with 1 tablespoon of teriyaki sauce, sea salt, and black pepper.
3
Place the broccoli florets on the baking sheet, drizzle with olive oil, and toss to coat evenly.
4
Arrange the chicken thighs on the same baking sheet, ensuring they are not overlapping the broccoli to allow for even roasting.
5
Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is lightly charred.
6
Remove from the oven, brush the remaining 1 tablespoon of teriyaki sauce over the chicken, and garnish with sesame seeds before serving.