Herb-Crusted Chicken Thighs with Lemon Quinoa and Roasted Broccoli

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

Herb-Crusted Chicken Thighs with Lemon Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Thighs with Lemon Quinoa and Roasted Broccoli

Savor tender herb-crusted chicken thighs paired with zesty lemon quinoa and perfectly roasted broccoli. This balanced plate boasts a harmony of savory, tangy, and fresh flavors with a delightful crunch, making it an ideal meal for a health-conscious dinner.

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NUTRITION

508kcal
Protein
44.8g
Fat
21.2g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (Skinless, Boneless)

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper.

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, and mixed dried herbs. Drizzle half of the olive oil over the chicken to help the herbs adhere.

  • 3

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

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions. Once done, toss with the lemon juice and a drizzle of olive oil for extra flavor.

  • 5

    Chop the broccoli into florets, toss with a little olive oil, salt, and pepper, and spread out on a separate baking sheet. Roast in the oven for about 12-15 minutes until the edges are slightly crispy.

  • 6

    Plate the dish by serving a portion of lemon quinoa, topped with the herb-crusted chicken thigh, and arrange the roasted broccoli on the side. Enjoy warm.

Herb-Crusted Chicken Thighs with Lemon Quinoa and Roasted Broccoli

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

Herb-Crusted Chicken Thighs with Lemon Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Thighs with Lemon Quinoa and Roasted Broccoli

Savor tender herb-crusted chicken thighs paired with zesty lemon quinoa and perfectly roasted broccoli. This balanced plate boasts a harmony of savory, tangy, and fresh flavors with a delightful crunch, making it an ideal meal for a health-conscious dinner.

NUTRITION

508kcal
Protein
44.8g
Fat
21.2g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (Skinless, Boneless)

1/2 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper.

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, and mixed dried herbs. Drizzle half of the olive oil over the chicken to help the herbs adhere.

  • 3

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

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions. Once done, toss with the lemon juice and a drizzle of olive oil for extra flavor.

  • 5

    Chop the broccoli into florets, toss with a little olive oil, salt, and pepper, and spread out on a separate baking sheet. Roast in the oven for about 12-15 minutes until the edges are slightly crispy.

  • 6

    Plate the dish by serving a portion of lemon quinoa, topped with the herb-crusted chicken thigh, and arrange the roasted broccoli on the side. Enjoy warm.