Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Savor the delightful combination of tender herb-roasted chicken thighs paired with light, fluffy quinoa and perfectly steamed broccoli. Finished with a sprinkle of tangy feta cheese, this dish blends warm, comforting flavors with a vibrant, healthy twist.

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NUTRITION

388kcal
Protein
31.8g
Fat
16.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

80g Boneless, Skinless Chicken Thigh

0.5 cup cooked Quinoa (approx. 43g dry)

100g Broccoli

1 oz Feta Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, and your choice of herbs such as rosemary, thyme, and oregano.

  • 3

    Place the seasoned chicken thigh on a baking tray and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, rinse 1/4 cup dry quinoa and cook it according to package instructions, usually bringing it to a boil followed by simmering until water is absorbed. This should yield about 1/2 cup cooked quinoa.

  • 5

    Steam the broccoli until it is bright green and tender, approximately 5-7 minutes.

  • 6

    Plate the quinoa and steamed broccoli, then top with the herb-roasted chicken thigh.

  • 7

    Sprinkle crumbled feta cheese over the chicken and vegetables before serving for a tangy finish.

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Savor the delightful combination of tender herb-roasted chicken thighs paired with light, fluffy quinoa and perfectly steamed broccoli. Finished with a sprinkle of tangy feta cheese, this dish blends warm, comforting flavors with a vibrant, healthy twist.

NUTRITION

388kcal
Protein
31.8g
Fat
16.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

80g Boneless, Skinless Chicken Thigh

0.5 cup cooked Quinoa (approx. 43g dry)

100g Broccoli

1 oz Feta Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, and your choice of herbs such as rosemary, thyme, and oregano.

  • 3

    Place the seasoned chicken thigh on a baking tray and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, rinse 1/4 cup dry quinoa and cook it according to package instructions, usually bringing it to a boil followed by simmering until water is absorbed. This should yield about 1/2 cup cooked quinoa.

  • 5

    Steam the broccoli until it is bright green and tender, approximately 5-7 minutes.

  • 6

    Plate the quinoa and steamed broccoli, then top with the herb-roasted chicken thigh.

  • 7

    Sprinkle crumbled feta cheese over the chicken and vegetables before serving for a tangy finish.