Sticky Teriyaki Chicken Thighs with White Rice and Crisp Broccoli

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

Sticky Teriyaki Chicken Thighs with White Rice and Crisp Broccoli

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken Thighs with White Rice and Crisp Broccoli

Enjoy a savory bowl of sticky teriyaki chicken thighs served over a bed of fluffy white rice, accented by crisp, vibrant broccoli. Each bite bursts with a delightful balance of sweet and umami flavors, with a light drizzle of homemade teriyaki sauce that ties the dish together beautifully.

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NUTRITION

386kcal
Protein
34.6g
Fat
10.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (boneless, skinless)

1/2 cup cooked White Rice

1 cup Broccoli

1 tbsp Homemade Teriyaki Sauce

1/2 tsp Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F if baking the chicken, or prepare a skillet on medium-high heat for pan-searing.

  • 2

    Season the chicken thighs lightly with salt and pepper. Sear them in a non-stick skillet for about 2 minutes per side until they develop a nice color.

  • 3

    Brush the chicken generously with homemade teriyaki sauce, then transfer (or continue in the skillet if using a covered method) and cook until the internal temperature reaches 165°F, about 6-8 minutes per side if baking or pan-frying.

  • 4

    While the chicken cooks, heat the cooked white rice in a small saucepan or microwave until warm.

  • 5

    Steam or stir-fry the broccoli until it becomes crisp-tender, retaining its vibrant green color and crunch.

  • 6

    To plate, place the warm rice at the base, arrange the chicken thigh on top, and add the crisp broccoli on the side. Drizzle any remaining teriyaki sauce over the chicken and garnish with a light sprinkle of sesame seeds.

  • 7

    Serve immediately and enjoy the balance of savory, sweet, and fresh flavors.

Sticky Teriyaki Chicken Thighs with White Rice and Crisp Broccoli

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

Sticky Teriyaki Chicken Thighs with White Rice and Crisp Broccoli

YOUR SOLIN GENERATED RECIPE

Sticky Teriyaki Chicken Thighs with White Rice and Crisp Broccoli

Enjoy a savory bowl of sticky teriyaki chicken thighs served over a bed of fluffy white rice, accented by crisp, vibrant broccoli. Each bite bursts with a delightful balance of sweet and umami flavors, with a light drizzle of homemade teriyaki sauce that ties the dish together beautifully.

NUTRITION

386kcal
Protein
34.6g
Fat
10.5g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (boneless, skinless)

1/2 cup cooked White Rice

1 cup Broccoli

1 tbsp Homemade Teriyaki Sauce

1/2 tsp Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F if baking the chicken, or prepare a skillet on medium-high heat for pan-searing.

  • 2

    Season the chicken thighs lightly with salt and pepper. Sear them in a non-stick skillet for about 2 minutes per side until they develop a nice color.

  • 3

    Brush the chicken generously with homemade teriyaki sauce, then transfer (or continue in the skillet if using a covered method) and cook until the internal temperature reaches 165°F, about 6-8 minutes per side if baking or pan-frying.

  • 4

    While the chicken cooks, heat the cooked white rice in a small saucepan or microwave until warm.

  • 5

    Steam or stir-fry the broccoli until it becomes crisp-tender, retaining its vibrant green color and crunch.

  • 6

    To plate, place the warm rice at the base, arrange the chicken thigh on top, and add the crisp broccoli on the side. Drizzle any remaining teriyaki sauce over the chicken and garnish with a light sprinkle of sesame seeds.

  • 7

    Serve immediately and enjoy the balance of savory, sweet, and fresh flavors.