Crispy Pan-Seared Chicken Thighs with Cheesy Rice and Roasted Vegetables

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

Crispy Pan-Seared Chicken Thighs with Cheesy Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Cheesy Rice and Roasted Vegetables

Savor the juicy, crispy chicken thighs paired with a comforting serving of cheesy brown rice and a vibrant medley of roasted vegetables. This meal balances tender protein with fiber-rich grains and fresh veggies for a delightful, nutritious dinner.

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NUTRITION

423kcal
Protein
34.3g
Fat
17.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 piece (100g) Boneless, Skinless Chicken Thigh

1/2 cup cooked Brown Rice

1/4 cup shredded Low-Fat Cheddar Cheese

1/2 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken thigh generously with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Once hot, place the chicken thigh skin-side down and sear for about 4-5 minutes until the skin turns crispy and golden. Flip the chicken and cook for another 4-5 minutes until done.

  • 4

    While the chicken is searing, toss the broccoli and red bell pepper with a pinch of salt, pepper, and any additional olive oil if needed. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 5

    Warm the cooked brown rice in a small saucepan or microwave. Once heated, stir in the shredded low-fat cheddar cheese until it melts and coats the rice evenly.

  • 6

    Plate the chewy cheesy rice alongside the pan-seared chicken thigh. Top with a generous portion of the roasted vegetables, and serve immediately.

Crispy Pan-Seared Chicken Thighs with Cheesy Rice and Roasted Vegetables

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

Crispy Pan-Seared Chicken Thighs with Cheesy Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Cheesy Rice and Roasted Vegetables

Savor the juicy, crispy chicken thighs paired with a comforting serving of cheesy brown rice and a vibrant medley of roasted vegetables. This meal balances tender protein with fiber-rich grains and fresh veggies for a delightful, nutritious dinner.

NUTRITION

423kcal
Protein
34.3g
Fat
17.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1 piece (100g) Boneless, Skinless Chicken Thigh

1/2 cup cooked Brown Rice

1/4 cup shredded Low-Fat Cheddar Cheese

1/2 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Season the chicken thigh generously with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Once hot, place the chicken thigh skin-side down and sear for about 4-5 minutes until the skin turns crispy and golden. Flip the chicken and cook for another 4-5 minutes until done.

  • 4

    While the chicken is searing, toss the broccoli and red bell pepper with a pinch of salt, pepper, and any additional olive oil if needed. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 5

    Warm the cooked brown rice in a small saucepan or microwave. Once heated, stir in the shredded low-fat cheddar cheese until it melts and coats the rice evenly.

  • 6

    Plate the chewy cheesy rice alongside the pan-seared chicken thigh. Top with a generous portion of the roasted vegetables, and serve immediately.