Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Boneless skinless chicken thighs; 0.5 cup Cooked brown rice; 1 cup Broccoli florets; 1 tbsp Coconut aminos; 0.5 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds

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

Crispy pan-seared chicken thighs glazed in a savory-sweet coconut aminos reduction, served alongside nutty brown rice and vibrant steamed broccoli.

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NUTRITION

Protein

41.8g

Fat

17.8g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless skinless chicken thighs

0.5 cup Cooked brown rice

1 cup Broccoli florets

1 tbsp Coconut aminos

0.5 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki base.
2
Pat the chicken thighs dry with paper towels and season both sides evenly with sea salt and black pepper.
3
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
4
Place the chicken thighs in the skillet and sear for 5-7 minutes until the exterior is deep golden and crispy.
5
Flip the chicken and cook for another 5 minutes, then pour the teriyaki sauce into the pan, allowing it to bubble and thicken into a sticky glaze.
6
While the chicken finishes, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp.
7
Serve the glazed chicken over the warm brown rice, drizzling with any remaining pan sauce and garnishing with toasted sesame seeds.