Name: Chicken Thigh and Greek Yogurt Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz boneless skinless chicken thighs; 0.5 cup non-fat Greek yogurt; 0.5 tbsp cooked white rice; 0.5 cup sliced zucchini; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp lemon juice

Chicken Thigh and Greek Yogurt Rice Bowl

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

YOUR SOLIN GENERATED RECIPE

Chicken Thigh and Greek Yogurt Rice Bowl

Pan-seared chicken thighs served over a light bed of rice and steamed zucchini, topped with a zesty, cooling Greek yogurt sauce that adds a creamy finish.

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NUTRITION

Protein

32.5g

Fat

5.3g

Carbs

10.8g

SERVINGS

1 serving

INGREDIENTS

3.25 oz boneless skinless chicken thighs

0.5 cup non-fat Greek yogurt

0.5 tbsp cooked white rice

0.5 cup sliced zucchini

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

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PREPARATION

1
Season the chicken thighs evenly with sea salt, black pepper, and garlic powder.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until fully cooked.
3
In a small mixing bowl, whisk the non-fat Greek yogurt with lemon juice until the consistency is smooth.
4
Steam the sliced zucchini in a basket over boiling water for 3-4 minutes until tender-crisp.
5
Layer the cooked white rice and steamed zucchini in a bowl, top with sliced chicken, and finish with a dollop of the yogurt sauce.