Name: Teriyaki Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 0.5 cup cooked brown rice; 1.5 tbsp tamari; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp sesame seeds

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 Asparagus

Pan-seared chicken breast glazed in a savory ginger-tamari sauce, served over fluffy brown rice with crisp-tender roasted asparagus spears.

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NUTRITION

Protein

38.7g

Fat

14.6g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked brown rice

1.5 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus, toss with olive oil, sea salt, and black pepper, then roast for 12-15 minutes until crisp-tender.
3
In a small glass jar, whisk together the tamari, honey, grated fresh ginger, minced garlic, and toasted sesame oil to create the clean teriyaki glaze.
4
Season the chicken breast lightly with a pinch of salt and sear in a non-stick skillet over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.
5
Lower the heat to medium-low, pour the teriyaki glaze into the skillet, and simmer for 2 minutes, spooning the sauce over the chicken until it becomes thick and glossy.
6
Slice the chicken into strips and serve immediately over the warm brown rice with the roasted asparagus on the side, finishing with a sprinkle of sesame seeds.