Herb-Garlic Chicken Thighs with Mushroom Rice and Roasted Greens

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

Herb-Garlic Chicken Thighs with Mushroom Rice and Roasted Greens

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Chicken Thighs with Mushroom Rice and Roasted Greens

Savor juicy herb-garlic chicken thighs accompanied by savory mushroom-infused brown rice and a vibrant medley of roasted kale. This dish marries aromatic garlic and fresh herbs with tender chicken and earthy mushrooms, offering a balanced plate that excites the palate with every bite.

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NUTRITION

485kcal
Protein
36.1g
Fat
25.2g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (175g) Chicken Thigh (skinless)

0.5 cup (100g) Brown Rice (cooked)

0.5 cup (35g) Button Mushrooms, sliced

1 cup (67g) Kale, chopped

1 tbsp Olive Oil

1 clove Garlic, minced

1 tsp Mixed Dried Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, minced garlic, and mixed dried herbs. Rub the mixture all over the chicken thigh and let it marinate for at least 15 minutes.

  • 3

    Heat a skillet over medium-high heat. Sear the chicken thigh for 2-3 minutes on each side until golden brown.

  • 4

    Transfer the chicken to a baking dish and finish cooking in the oven for about 15-20 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare the mushroom rice. In a separate pan, lightly sauté the button mushrooms in a dash of olive oil until tender, then stir in the cooked brown rice and heat through.

  • 6

    For the roasted greens, toss the chopped kale with a drizzle of olive oil, salt, and pepper. Spread onto a baking sheet and roast in the oven for 8-10 minutes until the edges are crispy.

  • 7

    Plate the dish by layering the mushroom rice, placing the herb-garlic chicken thigh on top, and serving alongside the roasted kale. Enjoy your balanced and flavorful meal.

Herb-Garlic Chicken Thighs with Mushroom Rice and Roasted Greens

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

Herb-Garlic Chicken Thighs with Mushroom Rice and Roasted Greens

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Chicken Thighs with Mushroom Rice and Roasted Greens

Savor juicy herb-garlic chicken thighs accompanied by savory mushroom-infused brown rice and a vibrant medley of roasted kale. This dish marries aromatic garlic and fresh herbs with tender chicken and earthy mushrooms, offering a balanced plate that excites the palate with every bite.

NUTRITION

485kcal
Protein
36.1g
Fat
25.2g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (175g) Chicken Thigh (skinless)

0.5 cup (100g) Brown Rice (cooked)

0.5 cup (35g) Button Mushrooms, sliced

1 cup (67g) Kale, chopped

1 tbsp Olive Oil

1 clove Garlic, minced

1 tsp Mixed Dried Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, minced garlic, and mixed dried herbs. Rub the mixture all over the chicken thigh and let it marinate for at least 15 minutes.

  • 3

    Heat a skillet over medium-high heat. Sear the chicken thigh for 2-3 minutes on each side until golden brown.

  • 4

    Transfer the chicken to a baking dish and finish cooking in the oven for about 15-20 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is baking, prepare the mushroom rice. In a separate pan, lightly sauté the button mushrooms in a dash of olive oil until tender, then stir in the cooked brown rice and heat through.

  • 6

    For the roasted greens, toss the chopped kale with a drizzle of olive oil, salt, and pepper. Spread onto a baking sheet and roast in the oven for 8-10 minutes until the edges are crispy.

  • 7

    Plate the dish by layering the mushroom rice, placing the herb-garlic chicken thigh on top, and serving alongside the roasted kale. Enjoy your balanced and flavorful meal.