YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thighs with Steamed Rice and Broccoli
Savor tender grilled halal chicken thighs paired with perfectly steamed broccoli and a serving of fluffy white rice. A light drizzle of olive oil unites the flavors for a satisfying, balanced lunch that's both practical and delicious.
INGREDIENTS
3 oz Chicken Thigh (Skinless, Boneless, Halal)
0.75 cup Cooked White Rice
1 cup Steamed Broccoli
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken thighs with your preferred herbs and spices (salt, pepper, and a squeeze of lemon work well) ensuring not to overpower the natural flavor.
Grill the chicken thighs for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken is grilling, steam the broccoli until crisp-tender, about 4-5 minutes.
Prepare the white rice according to package instructions. A 3/4 cup serving of cooked rice is ideal for this meal.
Once the chicken is done, let it rest for a couple of minutes, then slice if desired.
Assemble the meal by placing the steamed broccoli and rice on a plate, then top with the grilled chicken. Drizzle 1 teaspoon of extra virgin olive oil over the rice for added flavor and healthy fats.
Serve warm and enjoy your balanced, nutritious lunch.