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 medium red bell pepper; 2 tsp extra virgin olive oil; 2 tbsp coconut aminos; 1 tsp honey; 0.5 tsp fresh ginger; 1 clove garlic; 0.25 cup cooked brown rice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

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 roasted until caramelized and tossed in a savory, ginger-infused coconut aminos glaze.

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NUTRITION

Protein

49.0g

Fat

17g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

2 tsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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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, broccoli, and red bell pepper into uniform bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
4
Toss well to coat and spread in a single layer, then roast for 18-20 minutes until the chicken is cooked through and vegetables are tender.
5
While roasting, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small saucepan over medium heat.
6
Simmer the sauce for 3-5 minutes until it thickens slightly into a glossy glaze.
7
Remove the tray from the oven, pour the glaze over the chicken and vegetables, and toss to combine.
8
Serve the teriyaki mixture over the warm brown rice and garnish with sesame seeds.