Crispy Curry Leaf Chicken Thighs with Bang Bang Broccoli

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

Crispy Curry Leaf Chicken Thighs with Bang Bang Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Curry Leaf Chicken Thighs with Bang Bang Broccoli

Enjoy a vibrant fusion of flavors with tender, lightly crusted chicken thighs imbued with aromatic curry leaves, paired with zesty bang bang broccoli tossed in a tangy Greek yogurt and Sriracha sauce. This dish brings a delightful crunch and a burst of spicy, herbal notes that elevate this balanced, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
49.8g
Fat
11.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

150g Boneless, Skinless Chicken Thigh

30g Rice Flour (1/4 cup)

8 Curry Leaves

150g Chopped Broccoli (approx 1 cup)

30g Nonfat Greek Yogurt (2 tbsp)

5g Sriracha Sauce (1 tsp)

5ml Lime Juice (1 tsp)

5ml Vegetable Oil (1 tsp)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat dry the chicken thigh and season with salt and pepper. Lightly coat the chicken in rice flour mixed with crushed curry leaves to create an aromatic crust.

  • 2

    Heat the vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the chicken thigh and cook for about 4-5 minutes per side, or until the crust is crispy and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, lightly steam or sauté the chopped broccoli until tender-crisp.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, Sriracha sauce, and lime juice to prepare the bang bang sauce.

  • 5

    Plate the crispy curry leaf chicken thigh alongside the bang bang broccoli, and drizzle the sauce over the broccoli or serve it on the side for dipping.

  • 6

    Garnish with a few extra curry leaves if desired and serve immediately.

Crispy Curry Leaf Chicken Thighs with Bang Bang Broccoli

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

Crispy Curry Leaf Chicken Thighs with Bang Bang Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Curry Leaf Chicken Thighs with Bang Bang Broccoli

Enjoy a vibrant fusion of flavors with tender, lightly crusted chicken thighs imbued with aromatic curry leaves, paired with zesty bang bang broccoli tossed in a tangy Greek yogurt and Sriracha sauce. This dish brings a delightful crunch and a burst of spicy, herbal notes that elevate this balanced, satisfying meal.

NUTRITION

431kcal
Protein
49.8g
Fat
11.1g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

150g Boneless, Skinless Chicken Thigh

30g Rice Flour (1/4 cup)

8 Curry Leaves

150g Chopped Broccoli (approx 1 cup)

30g Nonfat Greek Yogurt (2 tbsp)

5g Sriracha Sauce (1 tsp)

5ml Lime Juice (1 tsp)

5ml Vegetable Oil (1 tsp)

PREPARATION

  • 1

    Pat dry the chicken thigh and season with salt and pepper. Lightly coat the chicken in rice flour mixed with crushed curry leaves to create an aromatic crust.

  • 2

    Heat the vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the chicken thigh and cook for about 4-5 minutes per side, or until the crust is crispy and the chicken reaches an internal temperature of 165°F.

  • 3

    While the chicken is cooking, lightly steam or sauté the chopped broccoli until tender-crisp.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, Sriracha sauce, and lime juice to prepare the bang bang sauce.

  • 5

    Plate the crispy curry leaf chicken thigh alongside the bang bang broccoli, and drizzle the sauce over the broccoli or serve it on the side for dipping.

  • 6

    Garnish with a few extra curry leaves if desired and serve immediately.