Roasted Chicken Thighs with Garlic Rice and Sautéed Vegetables

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

Roasted Chicken Thighs with Garlic Rice and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Garlic Rice and Sautéed Vegetables

Savor the warm flavors of perfectly roasted chicken thigh complemented by fragrant garlic-infused brown rice and lightly sautéed seasonal vegetables. This balanced dish delivers a hearty, satisfying dinner that's both nutritious and delicious.

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NUTRITION

489kcal
Protein
54.1g
Fat
23.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

230g boneless, skinless Chicken Thigh (roasted)

1 poached Egg

1/4 cup cooked garlic brown rice

1/2 cup sautéed mixed vegetables

1 clove minced garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pat the chicken thigh dry and lightly season with salt, pepper, and a bit of minced garlic. Roast in the oven for 25-30 minutes or until fully cooked and golden.

  • 2

    While the chicken roasts, prepare the garlic rice. In a small saucepan, heat a tiny amount of water or broth, add the pre-cooked brown rice along with the remaining minced garlic, and warm through for 3-4 minutes to infuse the flavor.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the mixed vegetables (such as sliced bell peppers and zucchini) until just tender, about 3-4 minutes. Use a light coating of cooking spray or a minimal amount of olive oil if desired.

  • 4

    Poach the egg in simmering water for about 3 minutes for a soft, runny yolk.

  • 5

    Assemble your plate by placing the garlic brown rice as a base, topping it with the roasted chicken thigh and the sautéed vegetables. Gently place the poached egg on top so that its warm yolk enriches the dish with extra creaminess.

  • 6

    Serve immediately and enjoy your balanced, protein-packed dinner.

Roasted Chicken Thighs with Garlic Rice and Sautéed Vegetables

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

Roasted Chicken Thighs with Garlic Rice and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Garlic Rice and Sautéed Vegetables

Savor the warm flavors of perfectly roasted chicken thigh complemented by fragrant garlic-infused brown rice and lightly sautéed seasonal vegetables. This balanced dish delivers a hearty, satisfying dinner that's both nutritious and delicious.

NUTRITION

489kcal
Protein
54.1g
Fat
23.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

230g boneless, skinless Chicken Thigh (roasted)

1 poached Egg

1/4 cup cooked garlic brown rice

1/2 cup sautéed mixed vegetables

1 clove minced garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pat the chicken thigh dry and lightly season with salt, pepper, and a bit of minced garlic. Roast in the oven for 25-30 minutes or until fully cooked and golden.

  • 2

    While the chicken roasts, prepare the garlic rice. In a small saucepan, heat a tiny amount of water or broth, add the pre-cooked brown rice along with the remaining minced garlic, and warm through for 3-4 minutes to infuse the flavor.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the mixed vegetables (such as sliced bell peppers and zucchini) until just tender, about 3-4 minutes. Use a light coating of cooking spray or a minimal amount of olive oil if desired.

  • 4

    Poach the egg in simmering water for about 3 minutes for a soft, runny yolk.

  • 5

    Assemble your plate by placing the garlic brown rice as a base, topping it with the roasted chicken thigh and the sautéed vegetables. Gently place the poached egg on top so that its warm yolk enriches the dish with extra creaminess.

  • 6

    Serve immediately and enjoy your balanced, protein-packed dinner.