Name: Ginger-Glazed Chicken Thighs with Brown Rice and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 0.5 cup Cooked brown rice; 2 cup Fresh baby spinach; 1 tbsp Grated fresh ginger; 1 clove Minced garlic; 1 tbsp Coconut aminos; 0.5 tbsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Toasted sesame seeds

Ginger-Glazed Chicken Thighs with Brown Rice and Spinach

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

YOUR SOLIN GENERATED RECIPE

Ginger-Glazed Chicken Thighs with Brown Rice and Spinach

Pan-seared chicken thighs glazed in a zesty ginger-garlic sauce, served over nutty brown rice with a side of vibrant sautéed spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.3g

Fat

29.7g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 cup Cooked brown rice

2 cup Fresh baby spinach

1 tbsp Grated fresh ginger

1 clove Minced garlic

1 tbsp Coconut aminos

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken thighs evenly on both sides with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat.
3
Place the chicken thighs in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the edges are golden.
4
Remove the chicken from the pan and set aside on a plate.
5
In the same skillet, add the grated ginger and minced garlic, sautéing for about 30 seconds until highly fragrant.
6
Pour in the coconut aminos to deglaze the pan, scraping up any browned bits from the bottom.
7
Add the fresh baby spinach to the skillet and toss for 1 minute until just wilted.
8
Return the chicken to the pan briefly to coat with the ginger sauce.
9
Serve the chicken and spinach over the warm brown rice and garnish with toasted sesame seeds.