Herb-Roasted Chicken Thighs with Steamed Broccoli 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 Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Enjoy succulent herb-roasted chicken thighs paired with light, fluffy quinoa and perfectly steamed broccoli, all elevated with a sprinkling of tangy feta cheese for an added burst of flavor. This balanced, wholesome dish is a feast for both the eyes and the palate.

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NUTRITION

466kcal
Protein
42g
Fat
19.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Skinless Chicken Thigh

1/2 cup Cooked Quinoa

1 cup Steamed Broccoli

1 oz Feta Cheese

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and season generously with your preferred herbs (such as rosemary, thyme, and a pinch of salt and pepper).

  • 3

    Place the seasoned chicken thighs on a baking tray lined with parchment paper, and roast in the oven for 25-30 minutes until the internal temperature reaches 165°F (74°C) and the edges are lightly crispy.

  • 4

    While the chicken roasts, rinse the quinoa under cold water and cook it according to package instructions (typically simmer in water for about 15 minutes until fluffy).

  • 5

    Steam the broccoli until it is bright green and tender, about 5-7 minutes.

  • 6

    To serve, plate the quinoa as a base, arrange the steamed broccoli alongside, and top with the herb-roasted chicken thighs. Crumble the feta cheese over the dish to add a tangy finish.

  • 7

    Enjoy your balanced and flavorful dinner!

Herb-Roasted Chicken Thighs with Steamed Broccoli 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 Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Enjoy succulent herb-roasted chicken thighs paired with light, fluffy quinoa and perfectly steamed broccoli, all elevated with a sprinkling of tangy feta cheese for an added burst of flavor. This balanced, wholesome dish is a feast for both the eyes and the palate.

NUTRITION

466kcal
Protein
42g
Fat
19.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Skinless Chicken Thigh

1/2 cup Cooked Quinoa

1 cup Steamed Broccoli

1 oz Feta Cheese

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and season generously with your preferred herbs (such as rosemary, thyme, and a pinch of salt and pepper).

  • 3

    Place the seasoned chicken thighs on a baking tray lined with parchment paper, and roast in the oven for 25-30 minutes until the internal temperature reaches 165°F (74°C) and the edges are lightly crispy.

  • 4

    While the chicken roasts, rinse the quinoa under cold water and cook it according to package instructions (typically simmer in water for about 15 minutes until fluffy).

  • 5

    Steam the broccoli until it is bright green and tender, about 5-7 minutes.

  • 6

    To serve, plate the quinoa as a base, arrange the steamed broccoli alongside, and top with the herb-roasted chicken thighs. Crumble the feta cheese over the dish to add a tangy finish.

  • 7

    Enjoy your balanced and flavorful dinner!