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; 0.5 cup Red bell pepper; 0.5 cup Carrots; 1 tbsp Tamari; 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

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 vibrant vegetables roasted to perfection and tossed in a savory, ginger-infused glaze that offers a delightful umami finish.

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NUTRITION

Protein

49.4g

Fat

12.1g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

1 tbsp Tamari

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

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet, drizzle with sesame oil, and season with sea salt and black pepper.
4
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.
5
While roasting, whisk together the tamari, honey, minced ginger, and minced garlic in a small bowl.
6
Remove the tray from the oven, pour the sauce over the chicken and vegetables, and toss until everything is well coated.
7
Serve the teriyaki chicken and roasted vegetables over the warm cooked brown rice.