Baked Orange Glazed Chicken Thighs

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

Baked Orange Glazed Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Baked Orange Glazed Chicken Thighs

Tender chicken thighs baked in a zesty citrus glaze and served over riced cauliflower with vibrant steamed broccoli for a satisfying, nutrient-dense meal.

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NUTRITION

505kcal
Protein
48.2g
Fat
20.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.25 cup fresh orange juice

2 tsp honey

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1.5 cup cauliflower rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

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PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the fresh orange juice, honey, coconut aminos, grated ginger, minced garlic, and toasted sesame oil.

  • 3

    Season the chicken thighs evenly with sea salt and black pepper, then place them in a small baking dish.

  • 4

    Pour half of the orange glaze over the chicken thighs and bake for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, steam the broccoli florets until tender-crisp and lightly sauté the cauliflower rice in a non-stick skillet until softened.

  • 6

    Pour the remaining glaze into a small saucepan and simmer over medium heat for 3 to 5 minutes until it reduces into a thick, sticky syrup.

  • 7

    Brush the thickened glaze over the cooked chicken and serve immediately over the cauliflower rice and broccoli, garnished with sesame seeds and sliced green onions.

Baked Orange Glazed Chicken Thighs

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

Baked Orange Glazed Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Baked Orange Glazed Chicken Thighs

Tender chicken thighs baked in a zesty citrus glaze and served over riced cauliflower with vibrant steamed broccoli for a satisfying, nutrient-dense meal.

NUTRITION

505kcal
Protein
48.2g
Fat
20.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.25 cup fresh orange juice

2 tsp honey

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1.5 cup cauliflower rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the fresh orange juice, honey, coconut aminos, grated ginger, minced garlic, and toasted sesame oil.

  • 3

    Season the chicken thighs evenly with sea salt and black pepper, then place them in a small baking dish.

  • 4

    Pour half of the orange glaze over the chicken thighs and bake for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, steam the broccoli florets until tender-crisp and lightly sauté the cauliflower rice in a non-stick skillet until softened.

  • 6

    Pour the remaining glaze into a small saucepan and simmer over medium heat for 3 to 5 minutes until it reduces into a thick, sticky syrup.

  • 7

    Brush the thickened glaze over the cooked chicken and serve immediately over the cauliflower rice and broccoli, garnished with sesame seeds and sliced green onions.