Grilled Chicken Thighs with Roasted Broccoli and Corn Salad

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

Grilled Chicken Thighs with Roasted Broccoli and Corn Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Roasted Broccoli and Corn Salad

Enjoy succulent grilled chicken thighs paired with perfectly roasted broccoli and a bright, refreshing corn salad dressed with a hint of Greek yogurt and lemon. This balanced, flavorful lunch is designed to nourish and satisfy while keeping calories and protein right on target.

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NUTRITION

411kcal
Protein
53.7g
Fat
14.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Thighs, Boneless & Skinless

1 cup Broccoli

1/2 cup Yellow Corn Kernels

1/4 cup Plain Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Cilantro

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken thighs with salt, pepper, and a drizzle of olive oil.

  • 2

    Grill the chicken thighs for about 6-7 minutes per side until they reach an internal temperature of 165°F. Once cooked, let them rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 425°F for the broccoli. Toss the broccoli florets with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until they are tender and slightly charred on the edges.

  • 4

    In a bowl, combine the yellow corn kernels with lemon juice, fresh chopped cilantro, and a pinch of salt and pepper. Fold in the Greek yogurt to create a light, creamy dressing for the salad.

  • 5

    To plate, arrange a serving of roasted broccoli and a generous spoonful of corn salad alongside the sliced grilled chicken thighs. Serve warm and enjoy your balanced, nutrient-packed lunch.

Grilled Chicken Thighs with Roasted Broccoli and Corn Salad

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

Grilled Chicken Thighs with Roasted Broccoli and Corn Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Roasted Broccoli and Corn Salad

Enjoy succulent grilled chicken thighs paired with perfectly roasted broccoli and a bright, refreshing corn salad dressed with a hint of Greek yogurt and lemon. This balanced, flavorful lunch is designed to nourish and satisfy while keeping calories and protein right on target.

NUTRITION

411kcal
Protein
53.7g
Fat
14.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Thighs, Boneless & Skinless

1 cup Broccoli

1/2 cup Yellow Corn Kernels

1/4 cup Plain Nonfat Greek Yogurt

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken thighs with salt, pepper, and a drizzle of olive oil.

  • 2

    Grill the chicken thighs for about 6-7 minutes per side until they reach an internal temperature of 165°F. Once cooked, let them rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 425°F for the broccoli. Toss the broccoli florets with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until they are tender and slightly charred on the edges.

  • 4

    In a bowl, combine the yellow corn kernels with lemon juice, fresh chopped cilantro, and a pinch of salt and pepper. Fold in the Greek yogurt to create a light, creamy dressing for the salad.

  • 5

    To plate, arrange a serving of roasted broccoli and a generous spoonful of corn salad alongside the sliced grilled chicken thighs. Serve warm and enjoy your balanced, nutrient-packed lunch.