Chicken Thighs with Rich Balsamic Mushroom Sauce and Creamy Cauliflower Mash

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

Chicken Thighs with Rich Balsamic Mushroom Sauce and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Chicken Thighs with Rich Balsamic Mushroom Sauce and Creamy Cauliflower Mash

Savor tender, juicy chicken thighs paired with a velvety balsamic-infused mushroom sauce, served over a creamy, seasoned cauliflower mash. This dish delivers a comforting yet light experience, marrying savory flavors with a touch of acidity, perfect for a balanced meal any time of day.

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NUTRITION

334kcal
Protein
36.1g
Fat
15.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (skinless, boneless)

100 g Mushrooms

1 cup Cauliflower florets

1 tbsp Balsamic Vinegar

1 tsp Extra-Virgin Olive Oil

1 clove Garlic

1/4 medium Onion

1/4 cup Unsweetened Almond Milk

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Season the chicken thighs with salt and pepper.

  • 2

    Sear the chicken thighs in the skillet until browned on both sides, about 4-5 minutes per side, then lower the heat and cover to cook through, roughly another 8-10 minutes.

  • 3

    While the chicken cooks, roughly chop the mushrooms, garlic, and onion. In a separate pan, heat the olive oil and sauté the garlic and onion until softened.

  • 4

    Add the mushrooms to the pan and continue to sauté until they release their moisture and begin to brown. Stir in the balsamic vinegar and a pinch of salt, allowing the sauce to reduce slightly, about 3-4 minutes.

  • 5

    For the cauliflower mash, steam or boil cauliflower florets until tender, about 8-10 minutes. Drain well and then mash in a bowl with unsweetened almond milk, salt, and pepper until smooth and creamy.

  • 6

    Plate the dish by placing a generous serving of cauliflower mash, topping it with the balsamic mushroom sauce, and finally nestling the juicy chicken thighs on top. Serve warm.

Chicken Thighs with Rich Balsamic Mushroom Sauce and Creamy Cauliflower Mash

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

Chicken Thighs with Rich Balsamic Mushroom Sauce and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Chicken Thighs with Rich Balsamic Mushroom Sauce and Creamy Cauliflower Mash

Savor tender, juicy chicken thighs paired with a velvety balsamic-infused mushroom sauce, served over a creamy, seasoned cauliflower mash. This dish delivers a comforting yet light experience, marrying savory flavors with a touch of acidity, perfect for a balanced meal any time of day.

NUTRITION

334kcal
Protein
36.1g
Fat
15.4g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (skinless, boneless)

100 g Mushrooms

1 cup Cauliflower florets

1 tbsp Balsamic Vinegar

1 tsp Extra-Virgin Olive Oil

1 clove Garlic

1/4 medium Onion

1/4 cup Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Season the chicken thighs with salt and pepper.

  • 2

    Sear the chicken thighs in the skillet until browned on both sides, about 4-5 minutes per side, then lower the heat and cover to cook through, roughly another 8-10 minutes.

  • 3

    While the chicken cooks, roughly chop the mushrooms, garlic, and onion. In a separate pan, heat the olive oil and sauté the garlic and onion until softened.

  • 4

    Add the mushrooms to the pan and continue to sauté until they release their moisture and begin to brown. Stir in the balsamic vinegar and a pinch of salt, allowing the sauce to reduce slightly, about 3-4 minutes.

  • 5

    For the cauliflower mash, steam or boil cauliflower florets until tender, about 8-10 minutes. Drain well and then mash in a bowl with unsweetened almond milk, salt, and pepper until smooth and creamy.

  • 6

    Plate the dish by placing a generous serving of cauliflower mash, topping it with the balsamic mushroom sauce, and finally nestling the juicy chicken thighs on top. Serve warm.