Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Carrots; 0.5 cup Red bell pepper; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Toasted sesame oil; 1 tsp Sesame seeds; 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

Roasted chicken breast glazed in a savory-sweet ginger sauce, served with crisp-tender vegetables for a fragrant and nourishing meal.

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NUTRITION

Protein

57.5g

Fat

12.9g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together coconut aminos, honey, minced ginger, minced garlic, and sesame oil to create the glaze.
3
Cut the chicken breast into 1-inch cubes and toss with half of the glaze, sea salt, and black pepper.
4
Chop the broccoli, carrots, and bell pepper into bite-sized pieces and spread them on the baking sheet.
5
Place the chicken pieces on the baking sheet with the vegetables, ensuring everything is in a single layer.
6
Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
7
Drizzle the remaining glaze over the tray and sprinkle with sesame seeds before serving.