Name: Teriyaki Chicken and Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked jasmine rice; 1 cup broccoli florets; 0.25 cup shredded carrots; 2 tbsp teriyaki sauce; 1 tbsp light mayo; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 1 tbsp green onions

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Rice Bowl

Pan-seared chicken breast glazed in a savory teriyaki sauce, served over fluffy rice with crisp steamed broccoli and a drizzle of creamy mayo.

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NUTRITION

Protein

51.7g

Fat

16.6g

Carbs

45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.25 cup shredded carrots

2 tbsp teriyaki sauce

1 tbsp light mayo

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and fully cooked.
3
Steam the broccoli florets and shredded carrots in a steamer basket until they are vibrant and tender-crisp.
4
Pour the teriyaki sauce into the skillet with the chicken, tossing well to coat until the sauce becomes a thick glaze.
5
Place the warm, fluffy jasmine rice in a serving bowl and top with the glazed chicken and steamed vegetables.
6
Whisk the light mayo with a teaspoon of water to thin it out, then drizzle over the bowl and finish with sesame seeds and sliced green onions.