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; 1 medium Red bell pepper; 0.5 cup Snap peas; 2 tbsp Tamari; 0.5 tbsp Honey; 1 tsp Fresh ginger; 1 tsp Garlic; 1 tsp Toasted sesame oil; 0.5 cup Cooked brown rice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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 chicken breast and crisp vegetables roasted to perfection and tossed in a savory-sweet tamari glaze for a vibrant and nourishing meal.

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NUTRITION

Protein

54.5g

Fat

13.8g

Carbs

57.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Snap peas

2 tbsp Tamari

0.5 tbsp Honey

1 tsp Fresh ginger

1 tsp Garlic

1 tsp Toasted sesame oil

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized pieces and chop the broccoli and bell pepper.
3
In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, and sesame oil.
4
Place chicken and vegetables on the baking sheet, drizzle with avocado oil, and season with salt and pepper.
5
Roast for 15 to 18 minutes until the chicken is fully cooked and the vegetables are lightly charred.
6
Remove from the oven, pour the tamari glaze over the mixture, toss well, and serve over the warm brown rice.