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; 0.5 cup Carrots; 2 tbsp Tamari; 1 tbsp Honey; 1 tsp Sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 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 and vibrant vegetables roasted to perfection and tossed in a glossy, ginger-infused tamari glaze.

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NUTRITION

Protein

51.1g

Fat

12.1g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Carrots

2 tbsp Tamari

1 tbsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Whisk together tamari, honey, sesame oil, ginger, and garlic in a small bowl to create the glaze.
3
Cut chicken breast into bite-sized pieces and toss with half of the glaze, salt, and pepper.
4
Arrange chicken, broccoli, sliced peppers, and carrots on the baking sheet in a single layer.
5
Roast for 18-20 minutes until the chicken is cooked through and vegetables are tender-crisp.
6
Drizzle the remaining glaze over the hot pan and toss well to coat everything.
7
Garnish with sesame seeds before serving.