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 medium Red bell pepper; 1 medium Carrot; 1 tbsp Extra virgin olive oil; 1 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Toasted sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

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

Tender chicken breast sautéed in a savory ginger-garlic glaze, served alongside a colorful medley of crisp-tender roasted vegetables.

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NUTRITION

Protein

49.4g

Fat

25.8g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Carrot

1 tbsp Extra virgin olive oil

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

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.
2
Chop the broccoli, bell pepper, and carrot into bite-sized pieces.
3
Toss vegetables with olive oil, sea salt, and black pepper on a baking sheet.
4
Roast vegetables for 15-20 minutes until tender and slightly browned.
5
While vegetables roast, whisk together coconut aminos, honey, sesame oil, grated ginger, and minced garlic in a small bowl.
6
Slice chicken breast into strips and cook in a non-stick skillet over medium-high heat until golden and cooked through.
7
Pour the sauce over the chicken and simmer for 2 minutes until the glaze is thick and glossy.
8
Serve the glazed chicken over the roasted vegetables and garnish with sesame seeds.