Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken thighs; 0.5 cup cooked jasmine rice; 1 cup broccoli florets; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp toasted sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 tsp sesame seeds; 1 tbsp green onions

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-infused coconut aminos sauce and served over fluffy jasmine rice with vibrant steamed broccoli.

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NUTRITION

Protein

37.1g

Fat

23.3g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tsp sesame seeds

1 tbsp green onions

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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
In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic to create the glaze.
3
Heat avocado oil in a large skillet over medium-high heat until shimmering.
4
Place chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.
5
While chicken cooks, steam the broccoli florets until tender-crisp and bright green.
6
Reduce the skillet heat to medium-low and pour the glaze over the chicken, tossing to coat until the sauce thickens into a sticky consistency.
7
Serve the glazed chicken over the warm jasmine rice alongside the steamed broccoli.
8
Garnish with sesame seeds and sliced green onions for a fresh finish.