Herb-Baked Chicken Thighs with Steamed Jasmine Rice

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

Herb-Baked Chicken Thighs with Steamed Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Steamed Jasmine Rice

Tender chicken thighs baked with rosemary and garlic, served over fluffy jasmine rice folded with silken egg whites and finished with a squeeze of bright lemon.

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NUTRITION

493kcal
Protein
47.7g
Fat
16.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Jasmine Rice

1/2 cup Liquid Egg Whites

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, minced garlic, and chopped rosemary.

  • 3

    Pat the chicken thighs dry and coat them thoroughly with the herb oil mixture, then season with a pinch of sea salt and black pepper.

  • 4

    Place the chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, heat a non-stick skillet over medium heat and lightly scramble the egg whites until they are just set and soft.

  • 6

    Gently fold the scrambled egg whites into the warm, steamed jasmine rice to boost the protein content and create a silky texture.

  • 7

    Slice the chicken thighs and serve them over the protein-packed rice, garnishing with fresh parsley or a lemon wedge if desired.

Herb-Baked Chicken Thighs with Steamed Jasmine Rice

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

Herb-Baked Chicken Thighs with Steamed Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Steamed Jasmine Rice

Tender chicken thighs baked with rosemary and garlic, served over fluffy jasmine rice folded with silken egg whites and finished with a squeeze of bright lemon.

NUTRITION

493kcal
Protein
47.7g
Fat
16.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Jasmine Rice

1/2 cup Liquid Egg Whites

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary, chopped

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, minced garlic, and chopped rosemary.

  • 3

    Pat the chicken thighs dry and coat them thoroughly with the herb oil mixture, then season with a pinch of sea salt and black pepper.

  • 4

    Place the chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, heat a non-stick skillet over medium heat and lightly scramble the egg whites until they are just set and soft.

  • 6

    Gently fold the scrambled egg whites into the warm, steamed jasmine rice to boost the protein content and create a silky texture.

  • 7

    Slice the chicken thighs and serve them over the protein-packed rice, garnishing with fresh parsley or a lemon wedge if desired.