Name: Gochujang Baked Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken thighs; 1.5 tbsp gluten-free gochujang paste; 1 tsp honey; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp grated fresh ginger; 1 clove garlic; 0.5 cup cooked brown rice; 1.5 cup broccoli florets; 1 tsp sesame seeds; 1 tsp sliced green onions; 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

Gochujang Baked Chicken Thighs

Oven-baked chicken thighs glazed in a fiery and sweet gochujang sauce, served over fiber-rich brown rice with a side of charred broccoli.

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NUTRITION

Protein

60.9g

Fat

27.8g

Carbs

56.2g

SERVINGS

1 serving

INGREDIENTS

9 oz boneless skinless chicken thighs

1.5 tbsp gluten-free gochujang paste

1 tsp honey

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove garlic

0.5 cup cooked brown rice

1.5 cup broccoli florets

1 tsp sesame seeds

1 tsp sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
In a medium bowl, whisk together the gochujang paste, honey, tamari, toasted sesame oil, ginger, and minced garlic until smooth.
3
Pat the chicken thighs dry and season both sides with sea salt and black pepper.
4
Place the chicken thighs and broccoli florets on the prepared baking sheet, then brush the chicken generously with the gochujang glaze.
5
Toss the broccoli florets with any remaining glaze to ensure they are lightly coated.
6
Bake for 20 to 25 minutes until the chicken is cooked through and the broccoli is tender with slightly charred edges.
7
Serve the chicken and broccoli over the warm cooked brown rice, garnished with sesame seeds and sliced green onions.