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 Sugar snap peas; 2 tbsp Coconut aminos; 1 tsp Sesame oil; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 cup Brown rice; 1 tsp Sesame seeds; 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 are roasted until caramelized and tossed in a savory-sweet ginger glaze for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

51.5g

Fat

12.8g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Brown rice

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut chicken breast into bite-sized pieces and season them with sea salt and black pepper.
3
Spread the chicken, broccoli florets, sliced red bell pepper, and sugar snap peas onto the baking sheet in a single layer.
4
Roast for 15 to 18 minutes until the chicken is cooked through and the vegetables are tender-crisp.
5
In a small bowl, whisk together the coconut aminos, sesame oil, honey, minced fresh ginger, and minced garlic to create the glaze.
6
Remove the tray from the oven, drizzle the glaze over the chicken and vegetables, and toss everything to coat well.
7
Serve the roasted mixture over the warm cooked brown rice and garnish with sesame seeds.