Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz boneless skinless chicken thighs; 1 tsp avocado oil; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp grated fresh ginger; 1 clove minced garlic; 1 tsp toasted sesame oil; 1.5 cups broccoli florets; 0.25 cup cooked jasmine rice; 1 tbsp sliced green onions; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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-infused coconut aminos sauce, served over fluffy rice with vibrant steamed broccoli.

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NUTRITION

Protein

41.8g

Fat

28.9g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp toasted sesame oil

1.5 cups broccoli florets

0.25 cup cooked jasmine rice

1 tbsp sliced green onions

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken thighs dry with paper towels and season both sides with sea salt and black pepper.
2
In a small bowl, whisk together the coconut aminos, honey, grated ginger, minced garlic, and toasted sesame oil to create the glaze.
3
Heat the avocado oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-7 minutes per side until deeply golden and cooked through.
4
While the chicken cooks, steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.
5
Lower the skillet heat to medium and pour the glaze over the chicken, simmering for 2 minutes until the sauce thickens and coats the meat.
6
Place the cooked rice and steamed broccoli in a bowl, top with the glazed chicken, and garnish with sliced green onions and sesame seeds.