Name: Oven-Baked Chicken Thighs with Creamy Spinach and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Boneless Skinless Chicken Thighs; 1.5 cups Cooked Brown Rice; 1 Large Egg; 2 cups Fresh Spinach; 2 tablespoons Heavy Cream; 1 tablespoon Olive Oil; 1 tablespoon Grated Parmesan Cheese

Oven-Baked Chicken Thighs with Creamy Spinach and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Creamy Spinach and Brown Rice

Oven-roasted chicken thighs served over nutty brown rice and a velvety bed of creamed spinach, topped with a jammy soft-boiled egg for a rich, satisfying finish.

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NUTRITION

Protein

53.3g

Fat

49.1g

Carbs

71.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Thighs

1.5 cups Cooked Brown Rice

1 Large Egg

2 cups Fresh Spinach

2 tablespoons Heavy Cream

1 tablespoon Olive Oil

1 tablespoon Grated Parmesan Cheese

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chicken thighs with olive oil, salt, pepper, and a pinch of paprika, then roast for 20-25 minutes until the internal temperature reaches 165°F.
3
While the chicken roasts, bring a small pot of water to a boil and carefully lower the egg into the water.
4
Boil the egg for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath to stop the cooking.
5
In a skillet over medium heat, sauté the fresh spinach until wilted, then stir in the heavy cream and parmesan cheese.
6
Simmer the spinach mixture for 2-3 minutes until the sauce thickens and coats the leaves.
7
Peel the cooled egg and slice it in half.
8
Assemble the bowl by placing the warm brown rice at the base, topped with the roasted chicken thighs, the creamy spinach, and the halved egg.