Name: Pan-Seared Chicken Thighs with Bok Choy and Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken thighs; 0.25 tbsp Olive oil; 1 cup Bok choy; 0.5 cup Green beans; 0.5 cup Sliced mushrooms; 0.25 cup Cooked jasmine rice; 1 tbsp Tamari; 1 tsp Minced fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Chicken Thighs with Bok Choy and Mushrooms

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 Bok Choy and Mushrooms

Golden pan-seared chicken thighs served over a fragrant bed of sautéed bok choy, mushrooms, and green beans with a splash of savory tamari.

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NUTRITION

Protein

34.7g

Fat

16.1g

Carbs

24.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken thighs

0.25 tbsp Olive oil

1 cup Bok choy

0.5 cup Green beans

0.5 cup Sliced mushrooms

0.25 cup Cooked jasmine rice

1 tbsp Tamari

1 tsp Minced fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken thighs evenly on both sides with sea salt and black pepper.
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 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.
4
Remove the chicken from the pan and let it rest on a cutting board.
5
In the same skillet, add the sliced mushrooms and green beans, sautéing for 4 minutes until they begin to soften.
6
Stir in the bok choy, minced ginger, and garlic, cooking for an additional 2 minutes until the greens are vibrant and wilted.
7
Pour in the tamari to deglaze the pan, scraping up any browned bits from the bottom.
8
Slice the chicken and serve it over the sautéed vegetable mixture and cooked jasmine rice.