Grilled Chicken Thigh with Roasted Asparagus and Steamed Rice

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

Grilled Chicken Thigh with Roasted Asparagus and Steamed Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh with Roasted Asparagus and Steamed Rice

Grilled chicken thighs and roasted asparagus served alongside steamed white rice, seasoned with garlic and finished with a hint of smoky char from the grill.

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NUTRITION

409kcal
Protein
59.4g
Fat
11.4g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Boneless Skinless Chicken Thighs

1.5 cups Asparagus spears

2.5 tbsp Cooked White Rice

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Trim all visible fat from the chicken thighs and season both sides with salt, black pepper, and garlic powder.

  • 3

    Wash and trim the woody ends off the asparagus spears, then lightly coat them with avocado oil spray and a pinch of salt.

  • 4

    Place the chicken thighs on the hot grill and cook for 5-7 minutes per side until the internal temperature reaches 165°F and they have a nice smoky char.

  • 5

    While the chicken is grilling, roast the asparagus in a 400°F oven for 10-12 minutes until tender and slightly browned.

  • 6

    Steam the white rice according to package directions or use pre-cooked rice warmed through.

  • 7

    Plate the grilled chicken alongside the roasted asparagus and the small portion of steamed rice, serving immediately while hot.

Grilled Chicken Thigh with Roasted Asparagus and Steamed Rice

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

Grilled Chicken Thigh with Roasted Asparagus and Steamed Rice

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh with Roasted Asparagus and Steamed Rice

Grilled chicken thighs and roasted asparagus served alongside steamed white rice, seasoned with garlic and finished with a hint of smoky char from the grill.

NUTRITION

409kcal
Protein
59.4g
Fat
11.4g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Boneless Skinless Chicken Thighs

1.5 cups Asparagus spears

2.5 tbsp Cooked White Rice

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Trim all visible fat from the chicken thighs and season both sides with salt, black pepper, and garlic powder.

  • 3

    Wash and trim the woody ends off the asparagus spears, then lightly coat them with avocado oil spray and a pinch of salt.

  • 4

    Place the chicken thighs on the hot grill and cook for 5-7 minutes per side until the internal temperature reaches 165°F and they have a nice smoky char.

  • 5

    While the chicken is grilling, roast the asparagus in a 400°F oven for 10-12 minutes until tender and slightly browned.

  • 6

    Steam the white rice according to package directions or use pre-cooked rice warmed through.

  • 7

    Plate the grilled chicken alongside the roasted asparagus and the small portion of steamed rice, serving immediately while hot.