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; 0.5 cup Cooked brown rice; 1 cup Broccoli florets; 1 cup Sliced red bell pepper; 1 tbsp Tamari; 1 tsp Honey; 1 tsp Sesame oil; 1 tsp Grated fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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

Pan-seared chicken breast glazed in a savory ginger-tamari sauce, served with crisp-tender roasted broccoli and peppers over a bed of nutty brown rice.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.2g

Fat

15.7g

Carbs

45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

1 cup Sliced red bell pepper

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Grated fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli and sliced bell peppers with avocado oil, sea salt, and black pepper until evenly coated.
3
Roast the vegetables for 18 minutes until they are crisp-tender and show light golden edges.
4
In a small bowl, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic to create the glaze.
5
Season the chicken breast with a pinch of salt and sear in a non-stick skillet over medium-high heat for 6 minutes per side.
6
Reduce the heat to low, pour the tamari glaze into the skillet, and toss the chicken until the sauce becomes thick and glossy.
7
Slice the chicken into strips and serve over the warm cooked brown rice with the roasted vegetables on the side.