YOUR SOLIN GENERATED RECIPE
Baked Chicken Thighs with Stir-Fried Soyabean, Broccoli & Egg
Enjoy a harmonious blend of tender, baked chicken thighs alongside a vibrant stir-fry of soyabeans, crisp broccoli, and a softly scrambled egg. This balanced dinner delivers a satisfying mix of savory flavors and textures, accentuated by a delicate hint of olive oil and aromatic garlic, ensuring a delightful meal that aligns perfectly with your nutritional goals.
INGREDIENTS
1 piece Chicken Thigh (150g)
1/2 cup boiled Soyabeans (75g)
1 cup Broccoli florets (91g)
1 large Egg
1/2 teaspoon Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Pat the chicken thigh dry and season generously with salt and pepper.
Place the seasoned chicken thigh on a baking tray and bake for 25-30 minutes or until its internal temperature reaches 165°F (74°C).
While the chicken bakes, heat the olive oil in a non-stick pan over medium heat.
Sauté the minced garlic for about 30 seconds until fragrant.
Add the broccoli florets and stir-fry for 2-3 minutes until they start to become tender but still retain a slight crunch.
Stir in the boiled soyabeans and continue to stir-fry for another 2 minutes, allowing them to heat through.
Crack the egg into the pan and gently scramble it with the vegetables until it is fully cooked.
Finish the stir-fry by drizzling lemon juice over the mixture and season lightly with salt and pepper.
Plate the baked chicken thigh alongside the vibrant stir-fried soyabean, broccoli, and egg. Serve immediately.