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 cup Red bell pepper; 0.5 cup Sliced carrots; 2 tbsp Coconut aminos; 1 tsp Raw honey; 1 tsp Toasted sesame oil; 1 tbsp Rice vinegar; 1 tsp Minced fresh ginger; 1 clove Minced 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 breast and vibrant vegetables roasted to perfection and tossed in a savory, ginger-infused teriyaki glaze for a satisfying crunch.

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NUTRITION

Protein

48.9g

Fat

12.8g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Sliced carrots

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tsp Minced fresh ginger

1 clove Minced 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
Cut chicken breast into bite-sized pieces and chop broccoli, peppers, and carrots into uniform chunks.
3
In a small bowl, whisk together coconut aminos, honey, sesame oil, rice vinegar, ginger, and garlic to create the glaze.
4
Place chicken and vegetables on the baking sheet, drizzle with half the glaze, and season with sea salt and black pepper.
5
Roast for 18-20 minutes until the chicken is cooked through and vegetables are tender-crisp.
6
Remove from oven, drizzle with the remaining glaze, and garnish with sesame seeds before serving.