Name: Teriyaki Glazed Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 1.5 cups broccoli florets; 2 tbsp coconut aminos; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp avocado oil; 0.5 tsp toasted sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Chicken Thighs

Pan-seared chicken thighs glazed in a savory ginger-garlic sauce, served with crisp steamed broccoli for a vibrant and satisfying meal.

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NUTRITION

Protein

53.2g

Fat

25.7g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1.5 cups broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.
2
Season the chicken thighs on both sides with the sea salt and black pepper.
3
Heat the avocado oil in a large skillet over medium-high heat.
4
Place the chicken thighs in the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
5
While the chicken is cooking, steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and bright green.
6
Reduce the skillet heat to medium-low and pour the glaze over the chicken, tossing frequently for 1-2 minutes until the sauce thickens and coats the meat.
7
Plate the glazed chicken alongside the steamed broccoli and garnish with toasted sesame seeds before serving.