Oven-Baked Chicken Thighs with Roasted Broccoli and Poached Egg

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

Oven-Baked Chicken Thighs with Roasted Broccoli and Poached Egg

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Broccoli and Poached Egg

Savor the wholesome goodness of a tender, oven-baked chicken thigh paired with vibrant roasted broccoli, crowned by a perfectly poached egg. This dish bridges savory, roasted flavors with a rich egg finish, delivering an appetizing and balanced dinner that’s both wholesome and satisfying.

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NUTRITION

440kcal
Protein
44g
Fat
25g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

200g broccoli florets

1 large egg

1 tbsp extra virgin olive oil

Salt, pepper, garlic powder, paprika (to taste)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken thigh on a lightly greased baking dish and drizzle with a small amount of olive oil.

  • 4

    In a separate bowl, toss the broccoli florets with the remaining olive oil and a pinch of salt and pepper.

  • 5

    Arrange the broccoli around the chicken in the baking dish.

  • 6

    Roast everything in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with slightly crispy edges.

  • 7

    While the chicken and broccoli are roasting, bring a small pot of water to a gentle simmer. Carefully add the egg to poach it until the white is set but the yolk remains runny, approximately 3-4 minutes. Remove with a slotted spoon and drain.

  • 8

    Once cooked, plate the chicken thigh and roasted broccoli, and top with the poached egg. Serve immediately.

Oven-Baked Chicken Thighs with Roasted Broccoli and Poached Egg

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

Oven-Baked Chicken Thighs with Roasted Broccoli and Poached Egg

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Broccoli and Poached Egg

Savor the wholesome goodness of a tender, oven-baked chicken thigh paired with vibrant roasted broccoli, crowned by a perfectly poached egg. This dish bridges savory, roasted flavors with a rich egg finish, delivering an appetizing and balanced dinner that’s both wholesome and satisfying.

NUTRITION

440kcal
Protein
44g
Fat
25g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

200g broccoli florets

1 large egg

1 tbsp extra virgin olive oil

Salt, pepper, garlic powder, paprika (to taste)

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken thigh on a lightly greased baking dish and drizzle with a small amount of olive oil.

  • 4

    In a separate bowl, toss the broccoli florets with the remaining olive oil and a pinch of salt and pepper.

  • 5

    Arrange the broccoli around the chicken in the baking dish.

  • 6

    Roast everything in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with slightly crispy edges.

  • 7

    While the chicken and broccoli are roasting, bring a small pot of water to a gentle simmer. Carefully add the egg to poach it until the white is set but the yolk remains runny, approximately 3-4 minutes. Remove with a slotted spoon and drain.

  • 8

    Once cooked, plate the chicken thigh and roasted broccoli, and top with the poached egg. Serve immediately.