YOUR SOLIN GENERATED RECIPE
Crispy Chicken Thighs with Black Bean Glaze and Fluffy Quinoa Bulgur Pilaf
Savor the crunchy, flavorful chicken thighs paired with a zesty black bean glaze, all served atop a light, fluffy pilaf of quinoa and bulgur mixed with aromatic vegetables. This balanced dish brings a lively interplay of textures and bright flavors, perfect for a satisfying and health-conscious meal.
INGREDIENTS
1 piece Chicken Thigh (130g)
0.33 cup Canned Black Beans (80g, drained)
2 tbsp Quinoa (dry, 15g)
2 tbsp Bulgur (dry, 15g)
0.25 cup Mixed Vegetables (diced, 60g)
1 tsp Olive Oil
1 Garlic Clove (minced)
1 tbsp Lime Juice
1 tsp Chili Powder
PREPARATION
Preheat your oven to 425°F. Pat the chicken thigh dry with paper towels.
Season the chicken thigh lightly with salt and pepper. In an oven-safe skillet, heat the olive oil over medium-high heat.
Place the chicken thigh skin-side down (if using skin) or presentation-side down if skinless, and sear until golden and crispy, about 4-5 minutes. Flip and cook for an additional 3 minutes.
While the chicken sears, prepare the black bean glaze: In a small bowl, combine the drained black beans, minced garlic, lime juice, and chili powder. Mash slightly with the back of a spoon to create a chunky glaze.
In another saucepan, combine the quinoa and bulgur with the diced mixed vegetables and a splash of water. Bring to a simmer, cover, and let cook on low heat for about 10 minutes or until grains are fluffy and veggies are tender.
Once the chicken has been seared, transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
Plate the pilaf onto a serving dish, top with the finished crispy chicken thigh, and drizzle the black bean glaze over the top.
Serve immediately and enjoy your flavorful, balanced meal.