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 Carrots; 2 tbsp Tamari; 1 tbsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sesame oil; 1 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

Roasted chicken breast and vibrant vegetables tossed in a savory, ginger-infused tamari glaze that offers a delightful sticky finish.

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NUTRITION

Protein

51.1g

Fat

12.7g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Carrots

2 tbsp Tamari

1 tbsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Chop the chicken breast into 1-inch cubes and slice the broccoli, bell pepper, and carrots into bite-sized pieces.
3
In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, and sesame oil to create the glaze.
4
Place the chicken and vegetables on the baking sheet, drizzle with half the glaze, and season with sea salt and black pepper.
5
Roast for 15-20 minutes until the chicken is cooked through and the vegetables are tender-crisp.
6
Remove from the oven, drizzle with the remaining glaze, and garnish with sesame seeds before serving.