Teriyaki Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted to perfection and tossed in a savory-sweet tamari glaze that coats every bite with a glossy finish.

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NUTRITION

470kcal
Protein
50.2g
Fat
20.7g
Carbs
24.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup sliced carrots

1 tbsp olive oil

1 tbsp tamari

1 tsp honey

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the chicken breast into 1-inch cubes and chop the broccoli and carrots into bite-sized pieces.

  • 3

    Toss the chicken and vegetables on the baking sheet with olive oil, sea salt, and black pepper until evenly coated.

  • 4

    Spread the mixture in a single layer and roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender-crisp.

  • 5

    While the tray is in the oven, whisk together the tamari, honey, grated ginger, and minced garlic in a small bowl to create the glaze.

  • 6

    Remove the tray from the oven, drizzle the sauce over the hot chicken and vegetables, and toss well to coat before serving.

Teriyaki Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted to perfection and tossed in a savory-sweet tamari glaze that coats every bite with a glossy finish.

NUTRITION

470kcal
Protein
50.2g
Fat
20.7g
Carbs
24.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup sliced carrots

1 tbsp olive oil

1 tbsp tamari

1 tsp honey

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the chicken breast into 1-inch cubes and chop the broccoli and carrots into bite-sized pieces.

  • 3

    Toss the chicken and vegetables on the baking sheet with olive oil, sea salt, and black pepper until evenly coated.

  • 4

    Spread the mixture in a single layer and roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender-crisp.

  • 5

    While the tray is in the oven, whisk together the tamari, honey, grated ginger, and minced garlic in a small bowl to create the glaze.

  • 6

    Remove the tray from the oven, drizzle the sauce over the hot chicken and vegetables, and toss well to coat before serving.