Name: Crispy Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 1 tbsp tamari; 1 tsp honey; 1 tsp sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.25 cup cooked brown rice; 1 cup broccoli florets; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 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 sticky tamari-ginger reduction, served over nutty brown rice with vibrant steamed broccoli.

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NUTRITION

Protein

50.2g

Fat

20.9g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Season the chicken thighs evenly with sea salt and black pepper on both sides.
2
In a small glass bowl, whisk together the tamari, honey, grated ginger, and minced garlic to create the teriyaki glaze.
3
Heat the sesame oil in a large non-stick skillet over medium-high heat until shimmering.
4
Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.
5
While the chicken cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.
6
Reduce the skillet heat to low and pour the tamari mixture over the chicken, tossing to coat until the sauce becomes a thick, glossy glaze.
7
Serve the glazed chicken over the warm brown rice alongside the steamed broccoli and garnish with sesame seeds.