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 tbsp Olive oil; 1 cup Broccoli florets; 1 medium Red bell pepper; 0.5 cup Carrots; 2 tbsp Tamari; 1 tsp Honey; 1 tsp Sesame oil; 0.5 tsp Ground 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

Pan-seared chicken glazed in a savory ginger tamari sauce, served with a vibrant medley of crisp-tender roasted broccoli and bell peppers.

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NUTRITION

Protein

50.3g

Fat

24.5g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Carrots

2 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Ground ginger

1 clove Garlic

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 baking sheet with parchment paper for easy cleanup.
2
Toss the broccoli florets, sliced bell pepper, and carrots with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 18-20 minutes until they are tender and show light golden-brown edges.
4
While vegetables roast, whisk together the tamari, honey, sesame oil, ground ginger, and minced garlic in a small bowl.
5
Sear the chicken breast in a hot skillet over medium-high heat for about 6 minutes per side until fully cooked.
6
Reduce the heat and pour the tamari mixture over the chicken, simmering for 2 minutes until the sauce becomes a thick, glossy glaze.