Name: Clean Teriyaki Chicken and 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 medium red bell pepper; 0.5 cup sliced carrots; 0.5 cup cooked brown rice; 1 tbsp coconut aminos; 1 tsp sesame oil; 1 tsp honey; 1 tsp minced fresh ginger; 1 clove minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Clean Teriyaki Chicken and 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 and Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted to perfection and tossed in a savory, ginger-infused teriyaki glaze for a satisfying crunch.

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NUTRITION

Protein

51.0g

Fat

11.6g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup sliced carrots

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp minced fresh ginger

1 clove minced garlic

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 baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized cubes and chop the bell pepper into 1-inch pieces.
3
In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the teriyaki glaze.
4
Place the chicken, broccoli, bell pepper, and carrots on the baking sheet, then drizzle with sesame oil and half of the teriyaki glaze.
5
Season with sea salt and black pepper, tossing everything until evenly coated.
6
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
7
Serve the roasted chicken and vegetables over the warm brown rice and drizzle with the remaining teriyaki glaze.