Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

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

Sautéed chicken breast cubes glazed in a savory-sweet coconut aminos sauce and served alongside vibrant roasted broccoli and bell peppers.

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NUTRITION

Protein

58.7g

Fat

13.6g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss broccoli florets and sliced red bell pepper with sesame oil, sea salt, and black pepper.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic.
5
Sauté the chicken breast cubes in a large skillet over medium-high heat until cooked through.
6
Pour the sauce into the skillet and simmer for 2 minutes until the glaze is thick and glossy.
7
Serve the chicken over the roasted vegetables and sprinkle with sesame seeds.