Herb-Roasted Chicken Thighs with Steamed Green Beans 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 Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Green Beans and Quinoa

Enjoy tender herb-roasted chicken thighs paired with a fluffy serving of quinoa and crisp steamed green beans, all lightly elevated with aromatic rosemary, thyme, and garlic. This balanced plate delivers vibrant flavors to satisfy your taste buds while aligning perfectly with your macro-focused dining goals.

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NUTRITION

482kcal
Protein
34.6g
Fat
17.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 skinless, boneless chicken thigh (150g)

3/4 cup cooked quinoa (approx. 135g)

1 cup steamed green beans (125g)

1 tsp extra virgin olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 garlic clove

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine olive oil, finely chopped garlic, and roughly chopped rosemary and thyme. Season this herb mixture with salt and pepper.

  • 3

    Pat the chicken thigh dry and rub it evenly with the herb mixture.

  • 4

    Place the chicken thigh on a baking tray and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are golden.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions until it’s fluffy, and steam the green beans until tender-crisp.

  • 6

    Plate the roasted chicken thigh with a serving of quinoa and green beans on the side. Serve warm and enjoy.

Herb-Roasted Chicken Thighs with Steamed Green Beans 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 Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Green Beans and Quinoa

Enjoy tender herb-roasted chicken thighs paired with a fluffy serving of quinoa and crisp steamed green beans, all lightly elevated with aromatic rosemary, thyme, and garlic. This balanced plate delivers vibrant flavors to satisfy your taste buds while aligning perfectly with your macro-focused dining goals.

NUTRITION

482kcal
Protein
34.6g
Fat
17.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 skinless, boneless chicken thigh (150g)

3/4 cup cooked quinoa (approx. 135g)

1 cup steamed green beans (125g)

1 tsp extra virgin olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 garlic clove

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine olive oil, finely chopped garlic, and roughly chopped rosemary and thyme. Season this herb mixture with salt and pepper.

  • 3

    Pat the chicken thigh dry and rub it evenly with the herb mixture.

  • 4

    Place the chicken thigh on a baking tray and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are golden.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions until it’s fluffy, and steam the green beans until tender-crisp.

  • 6

    Plate the roasted chicken thigh with a serving of quinoa and green beans on the side. Serve warm and enjoy.