Seared Chicken Thighs with Garlic Rice and Roasted Vegetables

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

Seared Chicken Thighs with Garlic Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Roasted Vegetables

Pan-seared chicken thighs served with aromatic garlic-infused jasmine rice and a medley of roasted broccoli and peppers, finished with a squeeze of zesty lemon.

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NUTRITION

494kcal
Protein
44.3g
Fat
17.8g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Jasmine Rice

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1 teaspoon Olive Oil

2 cloves Minced Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell pepper with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    Season the chicken thighs with salt, pepper, and a pinch of garlic powder if desired.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the chicken thighs for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    While the chicken rests, add the minced garlic to the same skillet for 30 seconds until fragrant, then stir in the cooked jasmine rice to warm through.

  • 8

    Serve the seared chicken over the garlic rice with the roasted vegetables on the side.

Seared Chicken Thighs with Garlic Rice and Roasted Vegetables

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

Seared Chicken Thighs with Garlic Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Roasted Vegetables

Pan-seared chicken thighs served with aromatic garlic-infused jasmine rice and a medley of roasted broccoli and peppers, finished with a squeeze of zesty lemon.

NUTRITION

494kcal
Protein
44.3g
Fat
17.8g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Jasmine Rice

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1 teaspoon Olive Oil

2 cloves Minced Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell pepper with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    Season the chicken thighs with salt, pepper, and a pinch of garlic powder if desired.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the chicken thighs for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    While the chicken rests, add the minced garlic to the same skillet for 30 seconds until fragrant, then stir in the cooked jasmine rice to warm through.

  • 8

    Serve the seared chicken over the garlic rice with the roasted vegetables on the side.