Seared Chicken Thighs with Garlic Green Beans 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 Garlic Green Beans and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Green Beans and Jasmine Rice

Pan-seared chicken thighs served with crisp-tender garlic green beans and fluffy jasmine rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

400kcal
Protein
38.6g
Fat
12.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Jasmine Rice

1.5 cups Fresh Green Beans

1 tsp Avocado Oil

2 cloves Garlic, minced

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the chicken thighs in the skillet and sear for 6-7 minutes per side until deeply golden and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and let it rest on a plate.

  • 5

    In the same skillet, add the trimmed green beans and minced garlic, using the residual chicken fat for flavor.

  • 6

    Sauté the beans for 4-5 minutes, tossing frequently, until they are bright green and crisp-tender.

  • 7

    Place the warm jasmine rice on a plate, top with the seared chicken and garlic green beans.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables before serving.

Seared Chicken Thighs with Garlic Green Beans 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 Garlic Green Beans and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Green Beans and Jasmine Rice

Pan-seared chicken thighs served with crisp-tender garlic green beans and fluffy jasmine rice, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

400kcal
Protein
38.6g
Fat
12.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Jasmine Rice

1.5 cups Fresh Green Beans

1 tsp Avocado Oil

2 cloves Garlic, minced

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the chicken thighs in the skillet and sear for 6-7 minutes per side until deeply golden and the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the pan and let it rest on a plate.

  • 5

    In the same skillet, add the trimmed green beans and minced garlic, using the residual chicken fat for flavor.

  • 6

    Sauté the beans for 4-5 minutes, tossing frequently, until they are bright green and crisp-tender.

  • 7

    Place the warm jasmine rice on a plate, top with the seared chicken and garlic green beans.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables before serving.