Seared Chicken Thighs with Corn and Herb Carrot Rice

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

Seared Chicken Thighs with Corn and Herb Carrot Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Corn and Herb Carrot Rice

Savor the delicious combination of succulent seared chicken thighs paired with a vibrant herb-infused carrot rice accentuated by sweet corn and tender green peas. This dinner offers a perfect balance of savory protein and natural vegetable sweetness with a light, aromatic finishing touch.

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NUTRITION

487kcal
Protein
39.4g
Fat
14.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Boneless Skinless Chicken Thigh (170g)

1/3 cup Yellow Corn kernels (50g)

1/2 cup cooked Brown Rice (100g)

1/4 cup grated Carrot (30g)

1/4 cup Green Peas (34g)

2 tablespoons Fresh Parsley

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thigh dry and season both sides with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken thigh for about 5-6 minutes per side until browned and cooked through. Remove from the skillet and let it rest.

  • 4

    In a bowl, combine the cooked brown rice, grated carrot, corn kernels, and green peas.

  • 5

    Chop the fresh parsley finely and mix into the rice blend for a burst of herbal freshness.

  • 6

    Plate the rice mixture and top with the seared chicken thigh. Garnish with additional parsley if desired, and serve immediately.

Seared Chicken Thighs with Corn and Herb Carrot Rice

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

Seared Chicken Thighs with Corn and Herb Carrot Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Corn and Herb Carrot Rice

Savor the delicious combination of succulent seared chicken thighs paired with a vibrant herb-infused carrot rice accentuated by sweet corn and tender green peas. This dinner offers a perfect balance of savory protein and natural vegetable sweetness with a light, aromatic finishing touch.

NUTRITION

487kcal
Protein
39.4g
Fat
14.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Boneless Skinless Chicken Thigh (170g)

1/3 cup Yellow Corn kernels (50g)

1/2 cup cooked Brown Rice (100g)

1/4 cup grated Carrot (30g)

1/4 cup Green Peas (34g)

2 tablespoons Fresh Parsley

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken thigh dry and season both sides with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken thigh for about 5-6 minutes per side until browned and cooked through. Remove from the skillet and let it rest.

  • 4

    In a bowl, combine the cooked brown rice, grated carrot, corn kernels, and green peas.

  • 5

    Chop the fresh parsley finely and mix into the rice blend for a burst of herbal freshness.

  • 6

    Plate the rice mixture and top with the seared chicken thigh. Garnish with additional parsley if desired, and serve immediately.