Oven-Baked Chicken Thighs with Roasted Vegetables and Jasmine Rice

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

Oven-Baked Chicken Thighs with Roasted Vegetables and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Vegetables and Jasmine Rice

Tender chicken thighs and colorful vegetables roasted until golden, served over fluffy jasmine rice with a jammy soft-boiled egg.

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NUTRITION

470kcal
Protein
46g
Fat
18.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

0.5 cup Cooked Jasmine Rice

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 Large Egg

1 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry and toss them in a bowl with the broccoli, sliced peppers, avocado oil, garlic powder, and paprika.

  • 3

    Spread the chicken and vegetables in a single layer on the baking sheet and roast for 22-25 minutes until the chicken is cooked through.

  • 4

    While the tray roasts, prepare the jasmine rice and boil a small pot of water for the egg.

  • 5

    Carefully lower the egg into the boiling water and cook for exactly 6.5 minutes before transferring to an ice bath.

  • 6

    Peel the egg and slice it in half to reveal the jammy center.

  • 7

    Serve the roasted chicken and vegetables over a bed of jasmine rice, topped with the egg halves and a pinch of sea salt.

Oven-Baked Chicken Thighs with Roasted Vegetables and Jasmine Rice

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

Oven-Baked Chicken Thighs with Roasted Vegetables and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Vegetables and Jasmine Rice

Tender chicken thighs and colorful vegetables roasted until golden, served over fluffy jasmine rice with a jammy soft-boiled egg.

NUTRITION

470kcal
Protein
46g
Fat
18.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

0.5 cup Cooked Jasmine Rice

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 Large Egg

1 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry and toss them in a bowl with the broccoli, sliced peppers, avocado oil, garlic powder, and paprika.

  • 3

    Spread the chicken and vegetables in a single layer on the baking sheet and roast for 22-25 minutes until the chicken is cooked through.

  • 4

    While the tray roasts, prepare the jasmine rice and boil a small pot of water for the egg.

  • 5

    Carefully lower the egg into the boiling water and cook for exactly 6.5 minutes before transferring to an ice bath.

  • 6

    Peel the egg and slice it in half to reveal the jammy center.

  • 7

    Serve the roasted chicken and vegetables over a bed of jasmine rice, topped with the egg halves and a pinch of sea salt.