Name: Clean 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; 1 cup red bell pepper; 0.5 cup carrots; 2 tbsp tamari; 0.5 tbsp 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

Clean 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

Clean Teriyaki Chicken with Roasted Vegetables

Tender chicken breast pieces sautéed in a sticky ginger-tamari glaze, served alongside colorful roasted broccoli and bell peppers for a vibrant crunch.

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NUTRITION

Protein

51.2g

Fat

12.1g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

2 tbsp tamari

0.5 tbsp 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, sliced bell peppers, and sliced carrots 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 vegetables roast, whisk together tamari, honey, minced ginger, and minced garlic in a small bowl.
5
Heat the remaining sesame oil in a skillet over medium-high heat and cook the diced chicken breast until golden and cooked through.
6
Pour the tamari mixture over the chicken and simmer for 2-3 minutes until the sauce thickens into a glossy glaze.
7
Serve the glazed chicken over the roasted vegetables and garnish with sesame seeds.