Seared Chicken Thighs with Garlic Brown Rice and Roasted Brussels Sprouts

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

Seared Chicken Thighs with Garlic Brown Rice and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Brown Rice and Roasted Brussels Sprouts

Pan-seared chicken thighs and garlic-infused brown rice served with oven-roasted Brussels sprouts, finished with a squeeze of lemon for a bright, zesty crunch.

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NUTRITION

680kcal
Protein
57.9g
Fat
25.8g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

9 ounces Boneless Skinless Chicken Thighs

1 cup Cooked Brown Rice

1 cup Brussels Sprouts, halved

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the halved Brussels sprouts with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until the outer leaves are charred and the centers are tender.

  • 4

    Season the chicken thighs generously with salt, pepper, and a pinch of onion powder.

  • 5

    Heat the remaining olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

  • 6

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the skillet and let it rest on a plate.

  • 8

    In the same skillet, lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 9

    Add the cooked brown rice to the skillet, stirring to incorporate the garlic and the savory pan drippings.

  • 10

    Serve the rested chicken over the garlic rice alongside the roasted Brussels sprouts.

Seared Chicken Thighs with Garlic Brown Rice and Roasted Brussels Sprouts

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

Seared Chicken Thighs with Garlic Brown Rice and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Brown Rice and Roasted Brussels Sprouts

Pan-seared chicken thighs and garlic-infused brown rice served with oven-roasted Brussels sprouts, finished with a squeeze of lemon for a bright, zesty crunch.

NUTRITION

680kcal
Protein
57.9g
Fat
25.8g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

9 ounces Boneless Skinless Chicken Thighs

1 cup Cooked Brown Rice

1 cup Brussels Sprouts, halved

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the halved Brussels sprouts with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until the outer leaves are charred and the centers are tender.

  • 4

    Season the chicken thighs generously with salt, pepper, and a pinch of onion powder.

  • 5

    Heat the remaining olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

  • 6

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.

  • 7

    Remove the chicken from the skillet and let it rest on a plate.

  • 8

    In the same skillet, lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 9

    Add the cooked brown rice to the skillet, stirring to incorporate the garlic and the savory pan drippings.

  • 10

    Serve the rested chicken over the garlic rice alongside the roasted Brussels sprouts.