Name: Teriyaki Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp avocado oil; 2 tbsp coconut aminos; 0.5 tsp raw honey; 1 tsp fresh ginger; 1 medium garlic clove; 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 to perfection and tossed in a savory, ginger-infused glaze that provides a satisfyingly sticky finish.

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NUTRITION

Protein

51.8g

Fat

21.6g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp avocado oil

2 tbsp coconut aminos

0.5 tsp raw honey

1 tsp fresh ginger

1 medium garlic clove

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
Cut chicken breast into 1-inch cubes and chop broccoli and bell peppers into bite-sized pieces.
3
Place chicken and vegetables on the baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.
4
Roast for 15-18 minutes until the chicken is cooked through and vegetables are tender-crisp.
5
While roasting, whisk together coconut aminos, honey, grated ginger, and minced garlic in a small saucepan over medium heat until slightly thickened.
6
Remove the tray from the oven, pour the glaze over the chicken and vegetables, and toss to coat evenly.
7
Return to the oven for 2 minutes to caramelize the glaze, then serve garnished with sesame seeds.