Herb-Roasted Chicken Thighs with Roasted Vegetables and Wild Rice

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

Herb-Roasted Chicken Thighs with Roasted Vegetables and Wild Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Vegetables and Wild Rice

Enjoy a savory plate featuring a tender herb-infused roasted chicken thigh paired with a hearty serving of wild rice, accompanied by a vibrant medley of roasted vegetables and a crisp side of fresh apple slices. This balanced dish brings together the satisfying flavors of rosemary and thyme with the natural sweetness of apple, perfect for a wholesome dinner.

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NUTRITION

468kcal
Protein
42.2g
Fat
13.2g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless, Skinless Chicken Thigh

0.67 cup (100g) Cooked Wild Rice

1 cup (120g) Mixed Vegetables (Zucchini, Red Bell Pepper, Carrot)

1 medium Apple (150g)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken thigh in a baking dish and rub with the herb mixture, ensuring it is evenly coated.

  • 4

    Arrange the mixed vegetables around the chicken in the dish. Drizzle a little extra herb-infused olive oil if desired.

  • 5

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken roasts, prepare the wild rice according to package directions, then measure out approximately 2/3 cup cooked.

  • 7

    Slice the apple to serve as a crisp, refreshing side or garnish.

  • 8

    Plate the roasted chicken and vegetables alongside the wild rice and apple slices. Enjoy your balanced and flavorful dinner!

Herb-Roasted Chicken Thighs with Roasted Vegetables and Wild Rice

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

Herb-Roasted Chicken Thighs with Roasted Vegetables and Wild Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Vegetables and Wild Rice

Enjoy a savory plate featuring a tender herb-infused roasted chicken thigh paired with a hearty serving of wild rice, accompanied by a vibrant medley of roasted vegetables and a crisp side of fresh apple slices. This balanced dish brings together the satisfying flavors of rosemary and thyme with the natural sweetness of apple, perfect for a wholesome dinner.

NUTRITION

468kcal
Protein
42.2g
Fat
13.2g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless, Skinless Chicken Thigh

0.67 cup (100g) Cooked Wild Rice

1 cup (120g) Mixed Vegetables (Zucchini, Red Bell Pepper, Carrot)

1 medium Apple (150g)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken thigh in a baking dish and rub with the herb mixture, ensuring it is evenly coated.

  • 4

    Arrange the mixed vegetables around the chicken in the dish. Drizzle a little extra herb-infused olive oil if desired.

  • 5

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken roasts, prepare the wild rice according to package directions, then measure out approximately 2/3 cup cooked.

  • 7

    Slice the apple to serve as a crisp, refreshing side or garnish.

  • 8

    Plate the roasted chicken and vegetables alongside the wild rice and apple slices. Enjoy your balanced and flavorful dinner!