Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 cup cooked jasmine rice; 1 cup broccoli florets; 2 tbsp coconut aminos; 1 tsp sesame oil; 1 tsp grated fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Crispy Teriyaki Glazed Chicken Thighs

Pan-seared chicken thighs glazed in a savory ginger-garlic sauce, served over fluffy rice with vibrant steamed broccoli for a satisfying crunch.

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NUTRITION

Protein

39.8g

Fat

19.9g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp grated fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Season the chicken thighs evenly on both sides with sea salt and black pepper.
2
Heat avocado oil in a large non-stick skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.
4
While the chicken is searing, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp.
5
In a small bowl, whisk together the coconut aminos, sesame oil, grated ginger, and minced garlic.
6
Reduce the skillet heat to medium-low and pour the sauce mixture over the chicken, simmering for 1-2 minutes until the glaze thickens and coats the meat.
7
Serve the glazed chicken over the warm jasmine rice with the steamed broccoli on the side.