Name: Teriyaki Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus; 0.25 cup Cooked brown rice; 1 tsp Olive oil; 1 tbsp Tamari; 2 tsp Honey; 0.5 tsp Freshly grated ginger; 1 clove Garlic; 0.25 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Asparagus

Pan-seared chicken breast glazed in a savory-sweet ginger tamari sauce, served over nutty brown rice with charred asparagus spears for a crisp finish.

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NUTRITION

Protein

49.5g

Fat

10.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.25 cup Cooked brown rice

1 tsp Olive oil

1 tbsp Tamari

2 tsp Honey

0.5 tsp Freshly grated ginger

1 clove Garlic

0.25 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 baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus spears and toss them on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 12-15 minutes until the tips are slightly charred and the spears are tender.
4
In a small bowl, whisk together the tamari, honey, minced garlic, and freshly grated ginger to create a clean teriyaki glaze.
5
Season the chicken breast lightly with salt and sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked.
6
Lower the heat and pour the teriyaki glaze into the skillet, tossing the chicken continuously until the sauce thickens into a glossy coating.
7
Slice the chicken and serve it over the warmed brown rice alongside the roasted asparagus, then garnish with sesame seeds.