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 cup red bell pepper; 0.5 cup carrots; 2 tbsp tamari; 1 tbsp honey; 1 tsp sesame oil; 1 tsp olive oil; 1 tsp fresh 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 breast glazed in a sticky ginger-tamari sauce, served over a colorful medley of oven-roasted broccoli and peppers.

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NUTRITION

Protein

50.5g

Fat

15.6g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

2 tbsp tamari

1 tbsp honey

1 tsp sesame oil

1 tsp olive oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2
Toss broccoli, sliced bell peppers, and carrots with olive oil, salt, and pepper.
3
Roast the vegetables for 15 to 20 minutes until tender and slightly charred.
4
Whisk tamari, honey, grated ginger, minced garlic, and sesame oil in a small bowl.
5
Season chicken with salt and pepper, then pan-sear in a non-stick skillet over medium-high heat until cooked through.
6
Pour the sauce into the skillet, simmering until it thickens into a glossy glaze that coats the chicken.
7
Serve the glazed chicken alongside the roasted vegetables.