YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thighs with Jasmine Rice and Roasted Broccoli
Savor tender grilled chicken thighs paired with a delicate base of jasmine rice and vibrant roasted broccoli, all elevated by the rich addition of a perfectly poached egg. This dish balances robust flavor with a healthful, clean finish—ideal for a nutritious midday meal.
INGREDIENTS
150g Chicken Thighs (skinless, boneless)
1 Large Egg, poached
1/4 cup cooked Jasmine Rice
1 cup Roasted Broccoli
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F for roasting.
Season the chicken thighs with salt, pepper, and any preferred herbs. Let them sit for a few minutes to absorb the flavors.
Grill the chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken cooks, prepare the jasmine rice according to package instructions until just tender. Measure out 1/4 cup of cooked rice for the serving.
Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15 minutes, until edges are crisp and lightly browned.
In a small pot, poach the egg by simmering water with a splash of vinegar, then gently cracking the egg into the water and cooking for about 3 minutes until the white is set but yolk remains runny.
Assemble the plate with a base of jasmine rice, top with grilled chicken thighs, and arrange the roasted broccoli on the side. Gently place the poached egg on top of the chicken or nearby, allowing its warmth to blend with the flavors.
Serve immediately and enjoy your balanced, nutrient-packed lunch.