Name: Pan-Seared Chicken Thighs with Braised Cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 0.5 cup Cooked white rice; 1.5 cups Shredded green cabbage; 1 cup Fresh spinach; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 2 tbsp Water; 1 tsp Apple cider vinegar

Pan-Seared Chicken Thighs with Braised Cabbage

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Braised Cabbage

Pan-seared chicken thighs served over a bed of tender braised cabbage and wilted spinach with a side of fluffy rice for a savory, nutrient-dense meal.

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NUTRITION

Protein

42.7g

Fat

28.3g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 cup Cooked white rice

1.5 cups Shredded green cabbage

1 cup Fresh spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Water

1 tsp Apple cider vinegar

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PREPARATION

1
Pat the chicken thighs dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
4
Remove the chicken from the pan and set aside to rest.
5
In the same skillet, add the shredded cabbage, water, and apple cider vinegar, scraping up any browned bits from the bottom.
6
Cover and cook the cabbage for 4-5 minutes until it becomes tender and translucent.
7
Stir in the fresh spinach and cook for 1 minute until just wilted.
8
Serve the chicken and braised vegetables alongside the warm cooked rice.