Crispy Chicken Thighs with Roasted Broccolini, Sautéed Spinach and Onions, and Jasmine Rice

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

Crispy Chicken Thighs with Roasted Broccolini, Sautéed Spinach and Onions, and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Broccolini, Sautéed Spinach and Onions, and Jasmine Rice

Enjoy a satisfying plate of crispy chicken thighs paired with tender roasted broccolini, lightly sautéed spinach and onions, and a serving of fragrant jasmine rice. This dish masterfully balances textures and flavors, offering a crisp exterior on the chicken paired with the freshness of the greens and the subtle aroma of jasmine rice.

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NUTRITION

497kcal
Protein
34g
Fat
27.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Thigh (Skinless)

1 cup Broccolini (156g)

1 cup Spinach (30g)

1/4 medium Onion (25g)

1/3 cup Jasmine Rice (cooked, approx. 60g)

1 tablespoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat a lightly oiled, oven-safe skillet over medium-high heat. Place the chicken thigh skin-side down and sear for about 4-5 minutes until the skin becomes crispy.

  • 3

    Flip the chicken thigh and transfer the skillet to the oven. Roast for an additional 12-15 minutes until the chicken is cooked through.

  • 4

    While the chicken is cooking, prepare the broccolini by tossing it with a drizzle of olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven (or in a separate pan) for about 10-12 minutes until tender with slight char.

  • 5

    In a separate pan, heat a small amount of olive oil over medium heat. Add the quartered onion and sauté for 2-3 minutes until softened. Toss in the spinach and sauté gently until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 6

    Prepare the jasmine rice according to package instructions if not pre-cooked. Use about 1/3 cup of cooked rice per serving.

  • 7

    Assemble the meal by plating the crispy chicken thigh alongside the roasted broccolini, the sautéed spinach and onions, and a portion of jasmine rice. Serve warm and enjoy the balanced flavors and textures.

Crispy Chicken Thighs with Roasted Broccolini, Sautéed Spinach and Onions, and Jasmine Rice

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

Crispy Chicken Thighs with Roasted Broccolini, Sautéed Spinach and Onions, and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Broccolini, Sautéed Spinach and Onions, and Jasmine Rice

Enjoy a satisfying plate of crispy chicken thighs paired with tender roasted broccolini, lightly sautéed spinach and onions, and a serving of fragrant jasmine rice. This dish masterfully balances textures and flavors, offering a crisp exterior on the chicken paired with the freshness of the greens and the subtle aroma of jasmine rice.

NUTRITION

497kcal
Protein
34g
Fat
27.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Thigh (Skinless)

1 cup Broccolini (156g)

1 cup Spinach (30g)

1/4 medium Onion (25g)

1/3 cup Jasmine Rice (cooked, approx. 60g)

1 tablespoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat a lightly oiled, oven-safe skillet over medium-high heat. Place the chicken thigh skin-side down and sear for about 4-5 minutes until the skin becomes crispy.

  • 3

    Flip the chicken thigh and transfer the skillet to the oven. Roast for an additional 12-15 minutes until the chicken is cooked through.

  • 4

    While the chicken is cooking, prepare the broccolini by tossing it with a drizzle of olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven (or in a separate pan) for about 10-12 minutes until tender with slight char.

  • 5

    In a separate pan, heat a small amount of olive oil over medium heat. Add the quartered onion and sauté for 2-3 minutes until softened. Toss in the spinach and sauté gently until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 6

    Prepare the jasmine rice according to package instructions if not pre-cooked. Use about 1/3 cup of cooked rice per serving.

  • 7

    Assemble the meal by plating the crispy chicken thigh alongside the roasted broccolini, the sautéed spinach and onions, and a portion of jasmine rice. Serve warm and enjoy the balanced flavors and textures.