Seared Chicken Thighs with Garlic Rice and Steamed Asparagus

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

Seared Chicken Thighs with Garlic Rice and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Steamed Asparagus

Enjoy tender, seared chicken thighs served atop fragrant garlic-infused rice with a side of crisp, steamed asparagus. A perfectly poached egg crowns the dish, adding a rich, velvety finish, while a drizzle of olive oil ties all the flavors together for a satisfying and balanced dinner.

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NUTRITION

759kcal
Protein
60.5g
Fat
31.8g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Thigh (Skinless, Boneless)

1 cup cooked White Rice

1 cup Asparagus

1 large Egg

1 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thigh dry and season it with salt and pepper.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Sear the chicken thigh for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest.

  • 3

    While the chicken is cooking, finely mince the garlic. In a separate pan, warm a small drizzle of olive oil and sauté the garlic until fragrant. Add the cooked rice and toss to coat, allowing the garlic flavor to infuse the rice.

  • 4

    Steam the asparagus until bright green and just tender, about 4-5 minutes. Season lightly with salt and pepper.

  • 5

    Bring a small pot of water to a gentle simmer and poach the egg for about 3-4 minutes until the whites are set but the yolk remains runny.

  • 6

    Plate the garlic rice as a base, arrange the steamed asparagus on the side, and place the seared chicken thigh on top of the rice. Gently place the poached egg over the chicken and drizzle with any remaining olive oil. Serve immediately.

Seared Chicken Thighs with Garlic Rice and Steamed Asparagus

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

Seared Chicken Thighs with Garlic Rice and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Steamed Asparagus

Enjoy tender, seared chicken thighs served atop fragrant garlic-infused rice with a side of crisp, steamed asparagus. A perfectly poached egg crowns the dish, adding a rich, velvety finish, while a drizzle of olive oil ties all the flavors together for a satisfying and balanced dinner.

NUTRITION

759kcal
Protein
60.5g
Fat
31.8g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Thigh (Skinless, Boneless)

1 cup cooked White Rice

1 cup Asparagus

1 large Egg

1 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken thigh dry and season it with salt and pepper.

  • 2

    Heat half the olive oil in a skillet over medium-high heat. Sear the chicken thigh for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F. Remove and let rest.

  • 3

    While the chicken is cooking, finely mince the garlic. In a separate pan, warm a small drizzle of olive oil and sauté the garlic until fragrant. Add the cooked rice and toss to coat, allowing the garlic flavor to infuse the rice.

  • 4

    Steam the asparagus until bright green and just tender, about 4-5 minutes. Season lightly with salt and pepper.

  • 5

    Bring a small pot of water to a gentle simmer and poach the egg for about 3-4 minutes until the whites are set but the yolk remains runny.

  • 6

    Plate the garlic rice as a base, arrange the steamed asparagus on the side, and place the seared chicken thigh on top of the rice. Gently place the poached egg over the chicken and drizzle with any remaining olive oil. Serve immediately.