Name: Clean Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Sesame oil; 0.5 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

Clean 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

Clean Teriyaki Chicken with Roasted Vegetables

Oven-roasted chicken breast and vibrant vegetables are tossed in a savory, ginger-infused glaze for a clean and satisfying meal.

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NUTRITION

Protein

53.4g

Fat

16.3g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 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 large baking sheet with parchment paper.
2
Dice the chicken breast into 1-inch cubes and place them in a bowl with the broccoli, sliced bell peppers, and zucchini.
3
Drizzle with avocado oil and season with sea salt and black pepper, tossing until everything is evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until the chicken is cooked through.
5
While roasting, whisk together the coconut aminos, honey, sesame oil, grated ginger, and minced garlic in a small saucepan over low heat for 2 minutes.
6
Remove the pan from the oven, pour the warm glaze over the chicken and vegetables, and toss to combine.
7
Serve immediately over the cooked brown rice for a balanced and nourishing bowl.