Name: Tender 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; 0.25 cup cooked jasmine rice; 1 cup broccoli florets; 2 tbsp coconut aminos; 0.5 tsp honey; 0.25 tsp toasted sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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

Tender Teriyaki Glazed Chicken Thighs

Pan-seared chicken thighs glazed in a savory-sweet coconut aminos reduction, served over fluffy rice with vibrant steamed broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

23.6g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked jasmine rice

1 cup broccoli florets

2 tbsp coconut aminos

0.5 tsp honey

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced fresh ginger, and minced garlic to create the teriyaki glaze.
3
Heat the avocado oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through.
4
While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 3-4 minutes until tender-crisp and bright green.
5
Lower the skillet heat to medium and pour the teriyaki glaze over the chicken. Simmer for 1-2 minutes, spooning the sauce over the meat until it thickens into a glossy coating.
6
Serve the glazed chicken thighs over the warm jasmine rice with the steamed broccoli on the side, drizzling any remaining pan sauce over the top.