Name: Grilled Chicken Thighs with Steamed Rice and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.3 ounces Boneless Skinless Chicken Thighs; 0.5 cup Cooked White Basmati Rice; 1.5 cups Broccoli Florets; 1 teaspoon Avocado Oil; 1 tablespoon Coconut Aminos; 0.33 teaspoon Garlic Powder

Grilled Chicken Thighs with Steamed Rice and Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Steamed Rice and Broccoli

Tender chicken thighs marinated in coconut aminos and grilled until perfectly charred, served over fluffy white rice with vibrant steamed broccoli.

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NUTRITION

Protein

40.0g

Fat

14.2g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked White Basmati Rice

1.5 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

0.33 teaspoon Garlic Powder

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, avocado oil, and garlic powder to create a simple marinade.
2
Place the chicken thighs in a shallow dish and coat thoroughly with the marinade, allowing them to rest for at least 10 minutes.
3
Steam the broccoli florets over boiling water for 4-5 minutes until they are bright green and tender-crisp.
4
Heat a grill pan or outdoor grill to medium-high heat and lightly grease if necessary.
5
Grill the chicken thighs for approximately 5-7 minutes per side, ensuring they reach an internal temperature of 165°F and develop a nice char.
6
Fluff the pre-cooked white rice and place it in a serving bowl.
7
Slice the chicken into strips and serve over the rice alongside the steamed broccoli.