Spicy Jerk-Seasoned Chicken Thighs with Coconut Rice

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

Spicy Jerk-Seasoned Chicken Thighs with Coconut Rice

YOUR SOLIN GENERATED RECIPE

Spicy Jerk-Seasoned Chicken Thighs with Coconut Rice

Enjoy a vibrant, tropical-inspired dish featuring juicy, jerk-seasoned chicken thighs paired with fragrant coconut-infused jasmine rice. Each bite offers a perfect blend of spicy, savory, and subtly sweet flavors for a satisfying dinner.

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NUTRITION

455kcal
Protein
33g
Fat
15.4g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

1/3 cup uncooked jasmine rice (60g)

1/4 cup light coconut milk (60ml)

1 tablespoon jerk seasoning

1 teaspoon olive oil

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PREPARATION

  • 1

    Pat the chicken thigh dry and rub it thoroughly with jerk seasoning, ensuring all sides are well coated.

  • 2

    Allow the chicken to marinate for at least 15 minutes to absorb the spices.

  • 3

    Rinse the jasmine rice and combine it in a saucepan with the coconut milk and the appropriate amount of water (adjust water to achieve desired consistency, usually a 1:1.5 rice-to-liquid ratio).

  • 4

    Bring the rice mixture to a boil, then reduce the heat, cover, and simmer until the rice is tender and liquid is absorbed (about 15 minutes).

  • 5

    While the rice cooks, heat olive oil in a skillet over medium-high heat.

  • 6

    Place the marinated chicken thigh in the skillet and cook until the internal temperature reaches 165°F, about 5-7 minutes per side depending on thickness.

  • 7

    Once both components are cooked, serve the jerk-seasoned chicken thigh atop a bed of fragrant coconut rice and enjoy a satisfying and flavorful meal.

Spicy Jerk-Seasoned Chicken Thighs with Coconut Rice

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

Spicy Jerk-Seasoned Chicken Thighs with Coconut Rice

YOUR SOLIN GENERATED RECIPE

Spicy Jerk-Seasoned Chicken Thighs with Coconut Rice

Enjoy a vibrant, tropical-inspired dish featuring juicy, jerk-seasoned chicken thighs paired with fragrant coconut-infused jasmine rice. Each bite offers a perfect blend of spicy, savory, and subtly sweet flavors for a satisfying dinner.

NUTRITION

455kcal
Protein
33g
Fat
15.4g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

1/3 cup uncooked jasmine rice (60g)

1/4 cup light coconut milk (60ml)

1 tablespoon jerk seasoning

1 teaspoon olive oil

PREPARATION

  • 1

    Pat the chicken thigh dry and rub it thoroughly with jerk seasoning, ensuring all sides are well coated.

  • 2

    Allow the chicken to marinate for at least 15 minutes to absorb the spices.

  • 3

    Rinse the jasmine rice and combine it in a saucepan with the coconut milk and the appropriate amount of water (adjust water to achieve desired consistency, usually a 1:1.5 rice-to-liquid ratio).

  • 4

    Bring the rice mixture to a boil, then reduce the heat, cover, and simmer until the rice is tender and liquid is absorbed (about 15 minutes).

  • 5

    While the rice cooks, heat olive oil in a skillet over medium-high heat.

  • 6

    Place the marinated chicken thigh in the skillet and cook until the internal temperature reaches 165°F, about 5-7 minutes per side depending on thickness.

  • 7

    Once both components are cooked, serve the jerk-seasoned chicken thigh atop a bed of fragrant coconut rice and enjoy a satisfying and flavorful meal.