Crispy Chicken Thigh with Veggie Fried Cauliflower Rice

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

Crispy Chicken Thigh with Veggie Fried Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thigh with Veggie Fried Cauliflower Rice

Savor the crunch of a perfectly baked chicken thigh paired with a colorful medley of stir-fried cauliflower rice and fresh veggies. This dish delivers a satisfying balance of protein and vibrant textures, offering a low-calorie yet hearty meal option.

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NUTRITION

349kcal
Protein
39.4g
Fat
15.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless)

1 cup riced Cauliflower

1/2 medium Red Bell Pepper

1/2 medium Carrot

1/4 cup Green Peas

1 large Egg White

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Pat the chicken thigh dry and season it with salt and pepper.

  • 2

    Place the chicken thigh on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the skin is crispy and the internal temperature reaches 165°F.

  • 3

    While the chicken bakes, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until rice-sized.

  • 4

    Heat olive oil in a large skillet over medium-high heat. Add the riced cauliflower, stirring frequently for about 3 minutes.

  • 5

    Add diced red bell pepper, chopped carrot, and green peas to the skillet and stir-fry for an additional 3 minutes until the vegetables are tender but still crisp.

  • 6

    Push the cauliflower mixture to one side of the skillet and add the egg white to the other side. Scramble the egg white until cooked and then mix it into the cauliflower rice.

  • 7

    Season the veggie fried cauliflower rice with salt and pepper to taste.

  • 8

    Serve the crispy chicken thigh on top or alongside the veggie fried cauliflower rice.

Crispy Chicken Thigh with Veggie Fried Cauliflower Rice

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

Crispy Chicken Thigh with Veggie Fried Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thigh with Veggie Fried Cauliflower Rice

Savor the crunch of a perfectly baked chicken thigh paired with a colorful medley of stir-fried cauliflower rice and fresh veggies. This dish delivers a satisfying balance of protein and vibrant textures, offering a low-calorie yet hearty meal option.

NUTRITION

349kcal
Protein
39.4g
Fat
15.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless)

1 cup riced Cauliflower

1/2 medium Red Bell Pepper

1/2 medium Carrot

1/4 cup Green Peas

1 large Egg White

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Pat the chicken thigh dry and season it with salt and pepper.

  • 2

    Place the chicken thigh on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the skin is crispy and the internal temperature reaches 165°F.

  • 3

    While the chicken bakes, prepare the cauliflower rice by pulsing cauliflower florets in a food processor until rice-sized.

  • 4

    Heat olive oil in a large skillet over medium-high heat. Add the riced cauliflower, stirring frequently for about 3 minutes.

  • 5

    Add diced red bell pepper, chopped carrot, and green peas to the skillet and stir-fry for an additional 3 minutes until the vegetables are tender but still crisp.

  • 6

    Push the cauliflower mixture to one side of the skillet and add the egg white to the other side. Scramble the egg white until cooked and then mix it into the cauliflower rice.

  • 7

    Season the veggie fried cauliflower rice with salt and pepper to taste.

  • 8

    Serve the crispy chicken thigh on top or alongside the veggie fried cauliflower rice.