Name: Clean Teriyaki Chicken with Roasted Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup carrots; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

Clean Teriyaki Chicken with Roasted Garden Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Clean Teriyaki Chicken with Roasted Garden Vegetables

Pan-seared chicken breast glazed in a savory ginger-teriyaki sauce, served with a colorful array of oven-roasted broccoli, peppers, and carrots.

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NUTRITION

Protein

57.8g

Fat

17.3g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

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
Toss the broccoli florets, sliced bell peppers, and carrots with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 18 minutes until they are tender and slightly charred at the edges.
4
Whisk the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the teriyaki base.
5
Heat the sesame oil in a large skillet over medium-high heat.
6
Sauté the chicken breast strips for 6-8 minutes until golden and cooked through.
7
Pour the sauce into the skillet and simmer for 2 minutes until the glaze is thick and glossy.
8
Plate the roasted vegetables and top with the teriyaki chicken, finishing with a sprinkle of sesame seeds.