Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.5 cup cooked jasmine rice; 1 cup broccoli florets; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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 sticky ginger-garlic sauce, served over fluffy rice with vibrant steamed broccoli for a satisfying crunch.

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NUTRITION

Protein

45.9g

Fat

24.0g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken thighs with sea salt and black pepper on both sides.
2
In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki glaze.
3
Heat the toasted sesame oil in a large skillet over medium-high heat.
4
Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.
5
While the chicken cooks, steam the broccoli florets until they are tender-crisp and bright green.
6
Pour the prepared sauce into the skillet with the chicken, simmering for 1-2 minutes until the liquid reduces into a thick, glossy glaze.
7
Serve the glazed chicken over the jasmine rice alongside the steamed broccoli.