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; 1 cup red bell pepper; 0.5 cup carrots; 2 tbsp coconut aminos; 1 tsp sesame oil; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp olive oil; 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 to perfection and tossed in a glossy, ginger-infused teriyaki glaze for a savory finish.

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NUTRITION

Protein

47.5g

Fat

15.0g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized cubes and chop the broccoli, bell peppers, and carrots into uniform pieces.
3
Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
4
Roast in the oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
5
While roasting, whisk together the coconut aminos, sesame oil, honey, minced ginger, and minced garlic in a small saucepan over medium heat for 3 minutes until slightly thickened.
6
Remove the tray from the oven, pour the teriyaki glaze over the chicken and vegetables, and toss well to coat before serving.