Name: Teriyaki Chicken Thighs Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.25 cup cooked brown rice; 1 cup broccoli florets; 1 tbsp tamari; 1 tsp fresh ginger; 1 clove garlic; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp honey; 1 tsp sesame seeds; 1 tbsp green onion

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken Thighs Rice Bowl

Pan-seared chicken thighs glazed in a savory-sweet ginger tamari sauce, served over nutty brown rice with vibrant steamed broccoli.

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NUTRITION

Protein

44.9g

Fat

26.9g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked brown rice

1 cup broccoli florets

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp rice vinegar

1 tsp honey

1 tsp sesame seeds

1 tbsp green onion

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PREPARATION

1
Pat the chicken thighs dry and cut into bite-sized pieces.
2
In a small bowl, whisk together tamari, grated ginger, minced garlic, rice vinegar, and honey to create the teriyaki glaze.
3
Heat sesame oil in a large skillet over medium-high heat until shimmering.
4
Add the chicken to the skillet and sear until golden brown and cooked through, about 6-8 minutes.
5
While chicken cooks, steam the broccoli florets until tender-crisp and bright green.
6
Pour the teriyaki glaze over the chicken in the skillet, tossing to coat until the sauce thickens slightly.
7
Place the cooked brown rice in a bowl, top with the glazed chicken and steamed broccoli.
8
Garnish with sesame seeds and sliced green onions for a fresh finish.