Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz boneless skinless chicken thighs; 1 tbsp coconut aminos; 1 tsp toasted sesame oil; 1 tsp grated fresh ginger; 1 clove garlic; 1 cup broccoli florets; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 1 tbsp water

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 savory coconut aminos reduction, served with vibrant steamed broccoli for a satisfying crunch.

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NUTRITION

Protein

47.3g

Fat

25g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz boneless skinless chicken thighs

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp water

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PREPARATION

1
Season the chicken thighs on both sides with the sea salt and black pepper.
2
Heat the toasted sesame oil in a large skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through.
4
While the chicken cooks, whisk together the coconut aminos, grated ginger, minced garlic, and water in a small bowl.
5
Steam the broccoli florets in a separate pot for 3-4 minutes until tender-crisp and bright green.
6
Pour the sauce mixture into the skillet with the chicken, simmering for 2 minutes until the sauce thickens into a glossy glaze.
7
Plate the chicken and broccoli, drizzling any remaining glaze over the top and finishing with a sprinkle of sesame seeds.