Crispy Pan-Seared Chicken Thighs with Roasted Broccolini, Bell Pepper, and Steamed Rice

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

Crispy Pan-Seared Chicken Thighs with Roasted Broccolini, Bell Pepper, and Steamed Rice

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Broccolini, Bell Pepper, and Steamed Rice

Enjoy a vibrant plate featuring perfectly crispy, pan-seared chicken thighs partnered with the fresh crunch of roasted broccolini and bell pepper, complemented by a serving of fluffy steamed rice. This balanced dish offers a delightful mix of textures and flavors, from the savory chicken to the sweet roasted veggies and comforting rice.

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NUTRITION

477kcal
Protein
38.5g
Fat
18.6g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thigh

100g Broccolini

100g Bell Pepper

1/2 cup Cooked White Rice

1 teaspoon Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken thigh skin-side down (if skin-on; if using skinless, just one side) and sear for about 5-6 minutes until a golden, crispy crust forms.

  • 3

    Flip the chicken and cook for an additional 5-6 minutes until the internal temperature reaches 165°F. Remove from pan and let rest.

  • 4

    Preheat the oven to 400°F. On a baking sheet, toss the broccolini and bell pepper with a light drizzle of olive oil, a pinch of salt, and black pepper. Roast for 10-12 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, steam the rice until heated through and fluffy.

  • 6

    Plate the chicken thigh alongside the roasted vegetables and a serving of steamed rice. Serve immediately and enjoy the harmonious blend of crispy, savory chicken with vibrant, roasted veggies and comforting rice.

Crispy Pan-Seared Chicken Thighs with Roasted Broccolini, Bell Pepper, and Steamed Rice

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

Crispy Pan-Seared Chicken Thighs with Roasted Broccolini, Bell Pepper, and Steamed Rice

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Broccolini, Bell Pepper, and Steamed Rice

Enjoy a vibrant plate featuring perfectly crispy, pan-seared chicken thighs partnered with the fresh crunch of roasted broccolini and bell pepper, complemented by a serving of fluffy steamed rice. This balanced dish offers a delightful mix of textures and flavors, from the savory chicken to the sweet roasted veggies and comforting rice.

NUTRITION

477kcal
Protein
38.5g
Fat
18.6g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thigh

100g Broccolini

100g Bell Pepper

1/2 cup Cooked White Rice

1 teaspoon Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, place the chicken thigh skin-side down (if skin-on; if using skinless, just one side) and sear for about 5-6 minutes until a golden, crispy crust forms.

  • 3

    Flip the chicken and cook for an additional 5-6 minutes until the internal temperature reaches 165°F. Remove from pan and let rest.

  • 4

    Preheat the oven to 400°F. On a baking sheet, toss the broccolini and bell pepper with a light drizzle of olive oil, a pinch of salt, and black pepper. Roast for 10-12 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, steam the rice until heated through and fluffy.

  • 6

    Plate the chicken thigh alongside the roasted vegetables and a serving of steamed rice. Serve immediately and enjoy the harmonious blend of crispy, savory chicken with vibrant, roasted veggies and comforting rice.