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; 0.33 cup Cooked jasmine rice; 1 cup Broccoli florets; 2 tbsp Coconut aminos; 0.5 tbsp Honey; 1 tsp Toasted sesame oil; 1 tsp Minced ginger; 1 clove Minced garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 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 sticky honey-ginger sauce, served over fluffy jasmine rice with vibrant and crunchy steamed broccoli.

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NUTRITION

Protein

39.0g

Fat

21.2g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.33 cup Cooked jasmine rice

1 cup Broccoli florets

2 tbsp Coconut aminos

0.5 tbsp Honey

1 tsp Toasted sesame oil

1 tsp Minced ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Avocado oil

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PREPARATION

1
Season the chicken thighs evenly with sea salt and black pepper on both sides.
2
In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced ginger, and minced garlic to create the teriyaki base.
3
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
4
Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
5
Reduce the heat to low and pour the teriyaki sauce mixture over the chicken, simmering for 2 minutes until the sauce becomes a thick, glossy glaze.
6
While the chicken finishes, steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are tender-crisp.
7
Serve the glazed chicken over the cooked jasmine rice, garnishing with sesame seeds and any remaining sauce from the pan.