Crispy Lemony Tomato Chicken Thighs with Mushroom Spinach Rice and Fresh Cucumber Tomato Salad

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

Crispy Lemony Tomato Chicken Thighs with Mushroom Spinach Rice and Fresh Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Crispy Lemony Tomato Chicken Thighs with Mushroom Spinach Rice and Fresh Cucumber Tomato Salad

Savor this vibrant dish featuring crispy, lightly coated chicken thighs infused with a burst of lemon and tomato essence, perfectly paired with a comforting bed of mushroom and spinach-infused brown rice, and a refreshing cucumber tomato salad drizzled with olive oil and a splash of red wine vinegar.

Try 3 days free, then $12.99 / mo.

NUTRITION

538kcal
Protein
45.6g
Fat
26.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

1 piece 5 oz Chicken Thigh (boneless, skinless)

2 tbsp Almond Flour

1 Egg White

1/4 cup Crushed Tomatoes

1/2 cup cooked Brown Rice

1/2 cup Sliced Mushrooms

1 cup Fresh Spinach

1/2 cup Sliced Cucumber

1/2 cup Diced Tomato (for salad)

1 tsp Olive Oil

1 Lemon (zested and juiced)

1 tsp Red Wine Vinegar

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt, pepper, and lemon zest.

  • 3

    In another bowl, whisk the egg white with the crushed tomatoes and a splash of lemon juice.

  • 4

    Dip the chicken thigh first into the egg white and tomato mixture, then coat thoroughly in the almond flour mixture.

  • 5

    Place the coated chicken thigh on a lightly greased baking sheet and bake for 20-25 minutes until the coating is crispy and the chicken is cooked through.

  • 6

    While the chicken bakes, prepare the rice: in a small pan, sauté the sliced mushrooms until tender. Add cooked brown rice and fresh spinach; stir until the spinach wilts.

  • 7

    For the salad, combine sliced cucumber and diced tomato in a bowl. Drizzle with olive oil, red wine vinegar, a squeeze of lemon juice, and season with salt and pepper.

  • 8

    Plate the mushroom spinach rice alongside the crispy lemony tomato chicken thigh and serve with the fresh cucumber tomato salad on the side.

Crispy Lemony Tomato Chicken Thighs with Mushroom Spinach Rice and Fresh Cucumber Tomato Salad

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

Crispy Lemony Tomato Chicken Thighs with Mushroom Spinach Rice and Fresh Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Crispy Lemony Tomato Chicken Thighs with Mushroom Spinach Rice and Fresh Cucumber Tomato Salad

Savor this vibrant dish featuring crispy, lightly coated chicken thighs infused with a burst of lemon and tomato essence, perfectly paired with a comforting bed of mushroom and spinach-infused brown rice, and a refreshing cucumber tomato salad drizzled with olive oil and a splash of red wine vinegar.

NUTRITION

538kcal
Protein
45.6g
Fat
26.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

1 piece 5 oz Chicken Thigh (boneless, skinless)

2 tbsp Almond Flour

1 Egg White

1/4 cup Crushed Tomatoes

1/2 cup cooked Brown Rice

1/2 cup Sliced Mushrooms

1 cup Fresh Spinach

1/2 cup Sliced Cucumber

1/2 cup Diced Tomato (for salad)

1 tsp Olive Oil

1 Lemon (zested and juiced)

1 tsp Red Wine Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, combine the almond flour with a pinch of salt, pepper, and lemon zest.

  • 3

    In another bowl, whisk the egg white with the crushed tomatoes and a splash of lemon juice.

  • 4

    Dip the chicken thigh first into the egg white and tomato mixture, then coat thoroughly in the almond flour mixture.

  • 5

    Place the coated chicken thigh on a lightly greased baking sheet and bake for 20-25 minutes until the coating is crispy and the chicken is cooked through.

  • 6

    While the chicken bakes, prepare the rice: in a small pan, sauté the sliced mushrooms until tender. Add cooked brown rice and fresh spinach; stir until the spinach wilts.

  • 7

    For the salad, combine sliced cucumber and diced tomato in a bowl. Drizzle with olive oil, red wine vinegar, a squeeze of lemon juice, and season with salt and pepper.

  • 8

    Plate the mushroom spinach rice alongside the crispy lemony tomato chicken thigh and serve with the fresh cucumber tomato salad on the side.