Seared Chicken Thighs with Roasted Mixed Vegetables and Jasmine Rice

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

Seared Chicken Thighs with Roasted Mixed Vegetables and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Mixed Vegetables and Jasmine Rice

Pan-seared chicken thighs served with oven-roasted peppers and broccoli over fluffy jasmine rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

470kcal
Protein
44.4g
Fat
15.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

2/3 cup Cooked Jasmine Rice

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1.5 teaspoons Avocado Oil

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets, sliced red bell peppers, and zucchini with half of the avocado oil, salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken thighs with salt, pepper, and the minced garlic.

  • 5

    Heat the remaining avocado oil in a large skillet over medium-high heat.

  • 6

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    Fluff the pre-cooked jasmine rice and divide it between plates.

  • 8

    Top the rice with the seared chicken and roasted vegetables, finishing with an optional squeeze of fresh lemon.

Seared Chicken Thighs with Roasted Mixed Vegetables and Jasmine Rice

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

Seared Chicken Thighs with Roasted Mixed Vegetables and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Mixed Vegetables and Jasmine Rice

Pan-seared chicken thighs served with oven-roasted peppers and broccoli over fluffy jasmine rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

470kcal
Protein
44.4g
Fat
15.2g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

2/3 cup Cooked Jasmine Rice

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1.5 teaspoons Avocado Oil

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets, sliced red bell peppers, and zucchini with half of the avocado oil, salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken thighs with salt, pepper, and the minced garlic.

  • 5

    Heat the remaining avocado oil in a large skillet over medium-high heat.

  • 6

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    Fluff the pre-cooked jasmine rice and divide it between plates.

  • 8

    Top the rice with the seared chicken and roasted vegetables, finishing with an optional squeeze of fresh lemon.