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; 1 cup red bell pepper; 0.5 cup carrots; 2 tbsp coconut aminos; 1 tsp sesame oil; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Oven-roasted chicken breast and broccoli tossed in a savory-sweet ginger glaze for a nourishing and colorful dinner.

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NUTRITION

Protein

53.0g

Fat

12.3g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and carrots into bite-sized pieces.
3
In a small bowl, whisk together the coconut aminos, sesame oil, honey, grated ginger, and minced garlic to create the teriyaki glaze.
4
Place the chicken and vegetables on the baking sheet, season with sea salt and black pepper, and toss with half of the teriyaki glaze.
5
Spread everything in a single layer and roast for 15-18 minutes until the chicken is cooked through and the vegetables are tender.
6
Drizzle the remaining glaze over the hot chicken and vegetables and garnish with sesame seeds before serving.