Baked Chicken Thighs with Lentil Dhal and Turmeric Rice

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

Baked Chicken Thighs with Lentil Dhal and Turmeric Rice

YOUR SOLIN GENERATED RECIPE

Baked Chicken Thighs with Lentil Dhal and Turmeric Rice

Enjoy a hearty dinner featuring succulent baked chicken thighs perfectly spiced and roasted alongside a comforting red lentil dhal enriched with aromatic tomatoes and onions. Served with fluffy turmeric-infused basmati rice and crowned with a delicately poached egg, this meal brings traditional comfort food vibes with a balanced twist.

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NUTRITION

768kcal
Protein
51.2g
Fat
25.8g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

1 cup cooked Red Lentils (200g)

1 large Egg (50g)

0.5 cup cooked Basmati Rice (100g)

1 tsp Olive Oil

0.25 medium Onion (40g)

0.5 medium Tomato (60g)

1 Garlic Clove

1 tsp Turmeric Powder

1 tsp Cumin Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and rub it with olive oil, turmeric powder, cumin powder, salt, and pepper. Place it on a baking tray.

  • 3

    Bake the chicken thigh for 25-30 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, rinse the red lentils and combine them in a small pot with water, diced onion, minced garlic, chopped tomato, a pinch of salt, and a dash of turmeric. Simmer until the lentils are soft and the dhal has thickened, about 15-20 minutes.

  • 5

    Cook the basmati rice according to package instructions, adding a pinch of turmeric to the water for color and flavor.

  • 6

    In a small saucepan, poach the egg by gently simmering it in water with a splash of vinegar for 3-4 minutes until the white is set but the yolk remains runny.

  • 7

    Plate by layering a serving of turmeric rice, ladling a generous portion of the lentil dhal beside it, and placing the baked chicken thigh on the side. Top the dhal with the poached egg.

  • 8

    Serve warm and enjoy the hearty, spiced flavors of this balanced dinner.

Baked Chicken Thighs with Lentil Dhal and Turmeric Rice

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

Baked Chicken Thighs with Lentil Dhal and Turmeric Rice

YOUR SOLIN GENERATED RECIPE

Baked Chicken Thighs with Lentil Dhal and Turmeric Rice

Enjoy a hearty dinner featuring succulent baked chicken thighs perfectly spiced and roasted alongside a comforting red lentil dhal enriched with aromatic tomatoes and onions. Served with fluffy turmeric-infused basmati rice and crowned with a delicately poached egg, this meal brings traditional comfort food vibes with a balanced twist.

NUTRITION

768kcal
Protein
51.2g
Fat
25.8g
Carbs
78.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

1 cup cooked Red Lentils (200g)

1 large Egg (50g)

0.5 cup cooked Basmati Rice (100g)

1 tsp Olive Oil

0.25 medium Onion (40g)

0.5 medium Tomato (60g)

1 Garlic Clove

1 tsp Turmeric Powder

1 tsp Cumin Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and rub it with olive oil, turmeric powder, cumin powder, salt, and pepper. Place it on a baking tray.

  • 3

    Bake the chicken thigh for 25-30 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, rinse the red lentils and combine them in a small pot with water, diced onion, minced garlic, chopped tomato, a pinch of salt, and a dash of turmeric. Simmer until the lentils are soft and the dhal has thickened, about 15-20 minutes.

  • 5

    Cook the basmati rice according to package instructions, adding a pinch of turmeric to the water for color and flavor.

  • 6

    In a small saucepan, poach the egg by gently simmering it in water with a splash of vinegar for 3-4 minutes until the white is set but the yolk remains runny.

  • 7

    Plate by layering a serving of turmeric rice, ladling a generous portion of the lentil dhal beside it, and placing the baked chicken thigh on the side. Top the dhal with the poached egg.

  • 8

    Serve warm and enjoy the hearty, spiced flavors of this balanced dinner.