Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.33 cup cooked brown rice; 1 tbsp tamari; 1 tsp honey; 1 tsp sesame oil; 1 tsp grated fresh ginger; 1 clove minced 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

Tender chicken breast sautéed in a savory-sweet ginger glaze and served with vibrant roasted broccoli and peppers for a satisfying crunch.

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NUTRITION

Protein

42.4g

Fat

11.7g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.33 cup cooked brown rice

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp grated fresh ginger

1 clove minced 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 bell peppers with half the sesame oil, sea salt, and black pepper.
3
Roast the vegetables for 15-20 minutes until tender and slightly charred.
4
While veggies roast, whisk together tamari, honey, grated ginger, and minced garlic in a small bowl.
5
Slice chicken breast into bite-sized pieces and sauté in a pan over medium-high heat with the remaining sesame oil until golden.
6
Pour the sauce over the chicken and simmer for 2-3 minutes until the glaze thickens and coats the meat.
7
Serve the glazed chicken over the cooked brown rice alongside the roasted vegetables.
8
Garnish with sesame seeds before serving.