Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 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 tamari glaze for a satisfyingly sticky finish.

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NUTRITION

Protein

54.6g

Fat

11.7g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5.5 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 rimmed baking sheet with parchment paper.
2
Dice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into uniform bite-sized pieces.
3
In a small mixing bowl, whisk together the tamari, honey, sesame oil, minced fresh ginger, and minced garlic to create the teriyaki glaze.
4
Spread the chicken and vegetables across the prepared baking sheet, season with sea salt and black pepper, and drizzle with half of the glaze.
5
Roast for 18-20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
6
Remove from the oven, drizzle the remaining glaze over the tray, and serve immediately over the warm cooked brown rice.