Herb-Roasted Chicken Legs with Creamy Greek Rice Bowl

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

Herb-Roasted Chicken Legs with Creamy Greek Rice Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Legs with Creamy Greek Rice Bowl

Enjoy a satisfying and flavorful meal featuring a herb-roasted chicken leg paired with a refreshing, creamy Greek rice bowl. The tender chicken is seasoned with aromatic herbs and roasted to perfection, while the rice bowl combines the tang of Greek yogurt, crisp cucumber, juicy cherry tomatoes, and a hint of lemon for a vibrant finish.

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NUTRITION

434kcal
Protein
37.6g
Fat
18g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Leg (150g, skinless)

1 tsp Olive Oil

1/2 cup cooked Brown Rice (100g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/4 cup diced Cucumber (40g)

1/4 cup halved Cherry Tomatoes (40g)

2 tbsp finely chopped Red Onion (20g)

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken leg dry and toss it with olive oil, dried oregano, salt, and pepper.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.

  • 4

    While the chicken is roasting, prepare the rice bowl by combining the cooked brown rice with Greek yogurt in a medium bowl.

  • 5

    Gently fold in the diced cucumber, halved cherry tomatoes, and chopped red onion.

  • 6

    Drizzle lemon juice over the mixture and season with a pinch of salt and pepper. Mix until well combined.

  • 7

    Once the chicken is ready, let it rest for a few minutes, then slice or serve whole alongside the creamy Greek rice bowl.

  • 8

    Enjoy your balanced and flavorful meal!

Herb-Roasted Chicken Legs with Creamy Greek Rice Bowl

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

Herb-Roasted Chicken Legs with Creamy Greek Rice Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Legs with Creamy Greek Rice Bowl

Enjoy a satisfying and flavorful meal featuring a herb-roasted chicken leg paired with a refreshing, creamy Greek rice bowl. The tender chicken is seasoned with aromatic herbs and roasted to perfection, while the rice bowl combines the tang of Greek yogurt, crisp cucumber, juicy cherry tomatoes, and a hint of lemon for a vibrant finish.

NUTRITION

434kcal
Protein
37.6g
Fat
18g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Leg (150g, skinless)

1 tsp Olive Oil

1/2 cup cooked Brown Rice (100g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1/4 cup diced Cucumber (40g)

1/4 cup halved Cherry Tomatoes (40g)

2 tbsp finely chopped Red Onion (20g)

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken leg dry and toss it with olive oil, dried oregano, salt, and pepper.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.

  • 4

    While the chicken is roasting, prepare the rice bowl by combining the cooked brown rice with Greek yogurt in a medium bowl.

  • 5

    Gently fold in the diced cucumber, halved cherry tomatoes, and chopped red onion.

  • 6

    Drizzle lemon juice over the mixture and season with a pinch of salt and pepper. Mix until well combined.

  • 7

    Once the chicken is ready, let it rest for a few minutes, then slice or serve whole alongside the creamy Greek rice bowl.

  • 8

    Enjoy your balanced and flavorful meal!