Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 0.5 tsp Avocado oil; 0.25 cup Cooked brown rice; 1.5 cup Broccoli florets; 2 tbsp Coconut aminos; 0.5 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Sesame seeds

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-sweet ginger sauce, served over nutty brown rice with vibrant, tender-crisp steamed broccoli.

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NUTRITION

Protein

44.8g

Fat

23.9g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tsp Avocado oil

0.25 cup Cooked brown rice

1.5 cup Broccoli florets

2 tbsp Coconut aminos

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

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PREPARATION

1
Pat the chicken thighs dry with a paper towel and season both sides evenly with the sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until the edges are golden and crispy.
3
While the chicken cooks, place the broccoli florets in a steamer basket over boiling water and steam for 4 minutes until they are vibrant green and tender-crisp.
4
In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.
5
Reduce the skillet heat to medium, pour the glaze over the chicken, and simmer for 2 minutes while spooning the sauce over the meat until it becomes thick and glossy.
6
Divide the cooked brown rice and steamed broccoli onto a plate, top with the glazed chicken thighs, and garnish with sesame seeds before serving.