Sweet and Sour Glazed Chicken Thighs

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

Sweet and Sour Glazed Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Glazed Chicken Thighs

Pan-seared chicken thighs glazed in a vibrant honey-tamari sauce and tossed with crisp bell peppers for a satisfying, sticky finish.

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NUTRITION

566kcal
Protein
52.5g
Fat
21.2g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp honey

1 tbsp tamari

1 tbsp apple cider vinegar

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the honey, tamari, apple cider vinegar, grated ginger, and minced garlic to create the glaze.

  • 2

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

  • 3

    Heat the toasted sesame oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through.

  • 4

    Remove the chicken from the skillet and set aside to rest. In the same skillet, add the chopped bell peppers, red onion, and pineapple chunks.

  • 5

    Sauté the vegetables for 3-4 minutes until they are tender-crisp. Return the chicken to the skillet.

  • 6

    Pour the glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

  • 7

    In a separate pan, steam or sauté the cauliflower rice until tender. Serve the glazed chicken and vegetables over the cauliflower rice immediately.

Sweet and Sour Glazed Chicken Thighs

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

Sweet and Sour Glazed Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Glazed Chicken Thighs

Pan-seared chicken thighs glazed in a vibrant honey-tamari sauce and tossed with crisp bell peppers for a satisfying, sticky finish.

NUTRITION

566kcal
Protein
52.5g
Fat
21.2g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp honey

1 tbsp tamari

1 tbsp apple cider vinegar

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the honey, tamari, apple cider vinegar, grated ginger, and minced garlic to create the glaze.

  • 2

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

  • 3

    Heat the toasted sesame oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through.

  • 4

    Remove the chicken from the skillet and set aside to rest. In the same skillet, add the chopped bell peppers, red onion, and pineapple chunks.

  • 5

    Sauté the vegetables for 3-4 minutes until they are tender-crisp. Return the chicken to the skillet.

  • 6

    Pour the glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

  • 7

    In a separate pan, steam or sauté the cauliflower rice until tender. Serve the glazed chicken and vegetables over the cauliflower rice immediately.