Name: Crispy 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 brown rice; 1 cup broccoli florets; 1 tbsp coconut aminos; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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-garlic sauce, served over fluffy rice and vibrant steamed broccoli for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

43.7g

Fat

26.6g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked brown rice

1 cup broccoli florets

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

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, minced fresh ginger, and minced garlic to create the glaze.
3
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
4
Place the chicken thighs in the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
5
Pour the prepared glaze into the skillet over the chicken, tossing frequently for 1-2 minutes until the sauce reduces into a thick, glossy coating.
6
While the chicken finishes, steam the broccoli florets until they are tender-crisp and bright green.
7
Plate the chicken over the cooked brown rice with the steamed broccoli on the side, garnishing with sesame seeds and sliced green onions.