YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thigh Rice Bowl with Steamed Broccoli
Tender grilled chicken and a jammy soft-boiled egg over a bed of fluffy rice and vibrant steamed broccoli, finished with a drizzle of toasted sesame oil.
INGREDIENTS
1.5 ounces boneless skinless Chicken Thigh
0.5 cup cooked White Rice
0.5 cup steamed Broccoli florets
1 large Egg
0.5 teaspoon Toasted Sesame Oil
1 teaspoon Low-sodium Soy Sauce
PREPARATION
Prepare the white rice according to package instructions and set aside.
Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 7 minutes for a jammy yolk.
Immediately transfer the egg to an ice bath to cool, then peel and slice in half.
Season the chicken thigh with a pinch of salt and grill over medium-high heat for 5-6 minutes per side until charred and cooked through.
Steam the broccoli florets for 3-5 minutes until tender yet vibrant green.
Slice the grilled chicken into thin strips.
Assemble the bowl by placing the rice at the bottom, topped with the chicken, broccoli, and egg halves.
Drizzle with soy sauce and toasted sesame oil before serving.