Crispy Garlic-Herb Chicken Thighs with Lemony Kale Rice

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

Crispy Garlic-Herb Chicken Thighs with Lemony Kale Rice

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Herb Chicken Thighs with Lemony Kale Rice

Enjoy a vibrant and satisfying meal featuring two crispy, garlic-herb seasoned chicken thighs paired with a bright, zesty kale rice. This dish brings together the savory flavors of roasted chicken with the refreshing tang of lemon and the gentle crunch of kale, creating a balanced meal that's as delicious as it is nutritious.

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NUTRITION

527kcal
Protein
42.8g
Fat
37.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200 g total)

1 cup chopped Kale (67 g)

1/2 tablespoon Olive Oil (7 g)

2 Garlic Cloves

1 tablespoon Lemon Juice (15 g)

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and mixed fresh herbs.

  • 3

    In a small bowl, combine the minced garlic (from 2 cloves) with olive oil and a bit more of the fresh herbs. Rub this mixture evenly over the chicken thighs.

  • 4

    Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, prepare the kale rice. In a medium pan over medium heat, add the remaining olive oil (if needed) and toss in the chopped kale. Sauté for 3-4 minutes until the kale begins to soften.

  • 6

    Drizzle the lemon juice over the kale and season with a pinch of salt and pepper. Stir well to combine and heat through.

  • 7

    Once the chicken is done, remove from the oven and let it rest for a few minutes. Serve the crispy garlic-herb chicken thighs atop or alongside the zesty, lemony kale rice.

Crispy Garlic-Herb Chicken Thighs with Lemony Kale Rice

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

Crispy Garlic-Herb Chicken Thighs with Lemony Kale Rice

YOUR SOLIN GENERATED RECIPE

Crispy Garlic-Herb Chicken Thighs with Lemony Kale Rice

Enjoy a vibrant and satisfying meal featuring two crispy, garlic-herb seasoned chicken thighs paired with a bright, zesty kale rice. This dish brings together the savory flavors of roasted chicken with the refreshing tang of lemon and the gentle crunch of kale, creating a balanced meal that's as delicious as it is nutritious.

NUTRITION

527kcal
Protein
42.8g
Fat
37.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200 g total)

1 cup chopped Kale (67 g)

1/2 tablespoon Olive Oil (7 g)

2 Garlic Cloves

1 tablespoon Lemon Juice (15 g)

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and mixed fresh herbs.

  • 3

    In a small bowl, combine the minced garlic (from 2 cloves) with olive oil and a bit more of the fresh herbs. Rub this mixture evenly over the chicken thighs.

  • 4

    Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, prepare the kale rice. In a medium pan over medium heat, add the remaining olive oil (if needed) and toss in the chopped kale. Sauté for 3-4 minutes until the kale begins to soften.

  • 6

    Drizzle the lemon juice over the kale and season with a pinch of salt and pepper. Stir well to combine and heat through.

  • 7

    Once the chicken is done, remove from the oven and let it rest for a few minutes. Serve the crispy garlic-herb chicken thighs atop or alongside the zesty, lemony kale rice.