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; 0.5 cup Red bell pepper; 0.5 cup Snap peas; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 cup Cooked brown rice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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 pan-seared chicken glazed in a savory ginger-garlic sauce served alongside vibrant roasted broccoli and peppers.

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NUTRITION

Protein

50.8g

Fat

15.8g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli, bell peppers, and snap peas with avocado oil, sea salt, and black pepper, then roast for 15-20 minutes until tender.
3
Whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.
4
Season the chicken breast with salt and pepper, then sear in a pan over medium-high heat with sesame oil for 5-6 minutes per side.
5
Pour the glaze into the pan during the last 2 minutes of cooking, spooning it over the chicken until it thickens and coats the meat.
6
Slice the chicken and serve over the warm brown rice alongside the roasted vegetables.