Name: Teriyaki Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 0.5 cup cooked white rice; 1 tbsp tamari; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp sesame oil; 1 tsp olive oil; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Asparagus

Tender chicken breast pan-seared in a glossy, ginger-infused tamari glaze served with crisp-tender roasted asparagus and fluffy white rice.

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NUTRITION

Protein

52.0g

Fat

17.0g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked white rice

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp olive oil

0.5 tsp sesame seeds

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 small baking sheet with parchment paper.
2
Trim the woody ends from the asparagus, toss with olive oil, sea salt, and black pepper, then roast for 10-12 minutes until tender.
3
In a small bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the teriyaki sauce.
4
Slice the chicken breast into bite-sized cubes and season lightly with a tiny pinch of salt.
5
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and fully cooked through.
6
Pour the prepared teriyaki sauce into the skillet with the chicken, tossing constantly for 1-2 minutes until the sauce reduces into a thick, glossy glaze.
7
Serve the glazed chicken over the warm cooked rice alongside the roasted asparagus, then garnish with sesame seeds.