Gochujang Glazed Chicken Thighs with Roasted Broccoli and Brown Rice

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

Gochujang Glazed Chicken Thighs with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Gochujang Glazed Chicken Thighs with Roasted Broccoli and Brown Rice

Enjoy a vibrant, flavor-packed dinner featuring tender chicken thighs glazed in a spicy-sweet gochujang sauce, accompanied by perfectly roasted broccoli and nutty brown rice. This dish delivers a satisfying balance of protein and carbs, with a hint of ginger and garlic that elevates the aroma and taste.

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NUTRITION

521kcal
Protein
48.2g
Fat
19.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total)

1 cup chopped Broccoli (91g)

1/2 cup cooked Brown Rice (108g)

1 tablespoon Gochujang (30g)

1 clove Garlic, minced (3g)

1 teaspoon Fresh Ginger, minced (2g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix together the gochujang, minced garlic, and minced ginger.

  • 3

    Pat the chicken thighs dry and coat them evenly with the gochujang mixture. Let them marinate for at least 15 minutes.

  • 4

    Place the marinated chicken thighs on a baking sheet lined with parchment paper.

  • 5

    Toss the chopped broccoli with olive oil, salt, and pepper on another baking tray.

  • 6

    Roast the broccoli in the oven for 15-20 minutes until tender and slightly crisp, turning halfway through.

  • 7

    Bake the chicken thighs in the oven for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C).

  • 8

    While the chicken and broccoli are roasting, warm the pre-cooked brown rice in a saucepan or microwave.

  • 9

    Plate the chicken thighs alongside the roasted broccoli and a serving of brown rice, drizzling any extra pan juices over the top for added flavor.

Gochujang Glazed Chicken Thighs with Roasted Broccoli and Brown Rice

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

Gochujang Glazed Chicken Thighs with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Gochujang Glazed Chicken Thighs with Roasted Broccoli and Brown Rice

Enjoy a vibrant, flavor-packed dinner featuring tender chicken thighs glazed in a spicy-sweet gochujang sauce, accompanied by perfectly roasted broccoli and nutty brown rice. This dish delivers a satisfying balance of protein and carbs, with a hint of ginger and garlic that elevates the aroma and taste.

NUTRITION

521kcal
Protein
48.2g
Fat
19.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total)

1 cup chopped Broccoli (91g)

1/2 cup cooked Brown Rice (108g)

1 tablespoon Gochujang (30g)

1 clove Garlic, minced (3g)

1 teaspoon Fresh Ginger, minced (2g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix together the gochujang, minced garlic, and minced ginger.

  • 3

    Pat the chicken thighs dry and coat them evenly with the gochujang mixture. Let them marinate for at least 15 minutes.

  • 4

    Place the marinated chicken thighs on a baking sheet lined with parchment paper.

  • 5

    Toss the chopped broccoli with olive oil, salt, and pepper on another baking tray.

  • 6

    Roast the broccoli in the oven for 15-20 minutes until tender and slightly crisp, turning halfway through.

  • 7

    Bake the chicken thighs in the oven for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C).

  • 8

    While the chicken and broccoli are roasting, warm the pre-cooked brown rice in a saucepan or microwave.

  • 9

    Plate the chicken thighs alongside the roasted broccoli and a serving of brown rice, drizzling any extra pan juices over the top for added flavor.