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 tbsp tamari; 1 tsp honey; 1 tsp sesame oil; 1 tsp fresh ginger; 1 clove garlic; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup carrots; 0.5 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

Sheet-pan roasted chicken and crisp vegetables tossed in a ginger-tamari glaze, served over fluffy brown rice for a clean and vibrant dinner.

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NUTRITION

Protein

39.4g

Fat

9.9g

Carbs

54.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

0.5 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 (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast into 1-inch cubes and place them in a mixing bowl.
3
In a small jar, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic to create the teriyaki glaze.
4
Pour half of the glaze over the chicken cubes and toss to coat thoroughly.
5
Arrange the broccoli florets, sliced bell peppers, and sliced carrots on the prepared baking sheet.
6
Season the vegetables with sea salt and black pepper, then nestle the chicken cubes among the vegetables in a single layer.
7
Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
8
Serve the roasted chicken and vegetables over the warm cooked brown rice, drizzling with the remaining glaze before serving.