Seared Chicken Thighs with Garlic Veggie Stir Fry and Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Thighs with Garlic Veggie Stir Fry and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Veggie Stir Fry and Jasmine Rice

Pan-seared chicken thighs served with a vibrant garlic vegetable stir-fry over fluffy jasmine rice, finished with a savory glaze of coconut aminos.

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NUTRITION

465kcal
Protein
47.9g
Fat
13.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Jasmine Rice

1 cup Broccoli Florets

3/4 cup Sliced Red Bell Pepper

1 tbsp Coconut Aminos

2 cloves Minced Garlic

1 tsp Avocado Oil

1 tsp Grated Fresh Ginger

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PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat until shimmering.

  • 3

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 4

    Remove the chicken from the pan and set aside to rest.

  • 5

    In the same skillet, add the broccoli florets and red bell pepper, adding a splash of water if needed to steam-fry for 3-4 minutes until tender-crisp.

  • 6

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 7

    Pour the coconut aminos over the vegetables and stir to coat, allowing the liquid to bubble and thicken slightly.

  • 8

    Slice the chicken into strips and return it to the pan briefly to toss with the vegetables and sauce.

  • 9

    Serve the chicken and vegetable stir-fry over the warm jasmine rice.

Seared Chicken Thighs with Garlic Veggie Stir Fry and Jasmine Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Thighs with Garlic Veggie Stir Fry and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Veggie Stir Fry and Jasmine Rice

Pan-seared chicken thighs served with a vibrant garlic vegetable stir-fry over fluffy jasmine rice, finished with a savory glaze of coconut aminos.

NUTRITION

465kcal
Protein
47.9g
Fat
13.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Jasmine Rice

1 cup Broccoli Florets

3/4 cup Sliced Red Bell Pepper

1 tbsp Coconut Aminos

2 cloves Minced Garlic

1 tsp Avocado Oil

1 tsp Grated Fresh Ginger

PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat until shimmering.

  • 3

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

  • 4

    Remove the chicken from the pan and set aside to rest.

  • 5

    In the same skillet, add the broccoli florets and red bell pepper, adding a splash of water if needed to steam-fry for 3-4 minutes until tender-crisp.

  • 6

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 7

    Pour the coconut aminos over the vegetables and stir to coat, allowing the liquid to bubble and thicken slightly.

  • 8

    Slice the chicken into strips and return it to the pan briefly to toss with the vegetables and sauce.

  • 9

    Serve the chicken and vegetable stir-fry over the warm jasmine rice.