Name: Sheet Pan Honey-Garlic Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 1.5 cups Broccoli florets; 0.25 cup Cooked white rice; 0.5 tbsp Honey; 1 tbsp Coconut aminos; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Honey-Garlic Chicken Thighs

Roasted chicken thighs and tender broccoli florets glazed in a sticky honey-garlic sauce, served over a bed of fluffy white rice.

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NUTRITION

Protein

44.1g

Fat

25.0g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

1.5 cups Broccoli florets

0.25 cup Cooked white rice

0.5 tbsp Honey

1 tbsp Coconut aminos

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
In a small bowl, whisk together the honey, coconut aminos, minced garlic, and red pepper flakes to create the glaze.
3
Place the chicken thighs and broccoli florets on the sheet pan, drizzle with olive oil, and season evenly with sea salt and black pepper.
4
Pour half of the honey-garlic glaze over the chicken thighs, tossing them gently to ensure they are well-coated.
5
Roast for 20 to 25 minutes until the chicken is cooked through and the broccoli is tender with slightly charred edges.
6
Serve the chicken and broccoli over the warm white rice, drizzling the remaining glaze over the chicken for a final burst of flavor.