Seared Chicken Thighs with Garlic Rice and Mixed Greens Salad

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 Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Mixed Greens Salad

Pan-seared chicken thighs served over fragrant garlic-infused jasmine rice with a crisp mixed greens salad tossed in a zesty lemon vinaigrette.

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NUTRITION

762kcal
Protein
51.5g
Fat
36.7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Thighs

1 cup Cooked Jasmine Rice

1.3 tbsp Olive Oil

2 cups Mixed Greens

2 cloves Garlic

0.5 cup Sliced Cucumber

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Rinse the jasmine rice under cold water until clear, then cook according to package instructions until fluffy.

  • 2

    While the rice cooks, finely mince the garlic and lightly sauté it in a small pan with one teaspoon of the olive oil until fragrant.

  • 3

    Fold the sautéed garlic and its oil into the cooked rice and keep covered to maintain warmth.

  • 4

    Pat the chicken thighs dry with a paper towel and season both sides generously with sea salt and cracked black pepper.

  • 5

    Heat a large skillet over medium-high heat with two teaspoons of the olive oil and sear the chicken thighs for 5-7 minutes per side until deeply golden and cooked through.

  • 6

    In a small jar or bowl, whisk together the remaining olive oil and fresh lemon juice to create a simple vinaigrette.

  • 7

    Place the mixed greens and sliced cucumber in a large bowl and toss with the lemon vinaigrette until evenly coated.

  • 8

    Serve the seared chicken alongside a generous portion of garlic rice and the fresh mixed greens salad.

Seared Chicken Thighs with Garlic Rice and Mixed Greens Salad

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 Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Mixed Greens Salad

Pan-seared chicken thighs served over fragrant garlic-infused jasmine rice with a crisp mixed greens salad tossed in a zesty lemon vinaigrette.

NUTRITION

762kcal
Protein
51.5g
Fat
36.7g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Thighs

1 cup Cooked Jasmine Rice

1.3 tbsp Olive Oil

2 cups Mixed Greens

2 cloves Garlic

0.5 cup Sliced Cucumber

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the jasmine rice under cold water until clear, then cook according to package instructions until fluffy.

  • 2

    While the rice cooks, finely mince the garlic and lightly sauté it in a small pan with one teaspoon of the olive oil until fragrant.

  • 3

    Fold the sautéed garlic and its oil into the cooked rice and keep covered to maintain warmth.

  • 4

    Pat the chicken thighs dry with a paper towel and season both sides generously with sea salt and cracked black pepper.

  • 5

    Heat a large skillet over medium-high heat with two teaspoons of the olive oil and sear the chicken thighs for 5-7 minutes per side until deeply golden and cooked through.

  • 6

    In a small jar or bowl, whisk together the remaining olive oil and fresh lemon juice to create a simple vinaigrette.

  • 7

    Place the mixed greens and sliced cucumber in a large bowl and toss with the lemon vinaigrette until evenly coated.

  • 8

    Serve the seared chicken alongside a generous portion of garlic rice and the fresh mixed greens salad.