Herb-Roasted Chicken Thighs with Roasted Broccoli and Spinach

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

Herb-Roasted Chicken Thighs with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Broccoli and Spinach

Enjoy a satisfying dinner featuring a perfectly roasted herb-seasoned chicken thigh paired with crisp roasted broccoli and a fresh spinach salad topped with avocado and a tender hard-boiled egg. This dish is enhanced with golden olive oil touches that bring warmth and richness to every bite.

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NUTRITION

707kcal
Protein
48.4g
Fat
56.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

1 cup chopped Broccoli (91g)

1 tbsp Olive Oil (for roasting)

2 cups Spinach (60g)

1/2 Avocado (100g)

1 Hard-Boiled Egg (50g)

1 tbsp Olive Oil (for dressing)

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub it thoroughly with the herb and olive oil mixture.

  • 4

    Place the chicken thigh on a baking sheet and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, toss the chopped broccoli in a drizzle of olive oil (for roasting), salt, and pepper. Spread on a separate baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 6

    While the chicken and broccoli are roasting, prepare the salad. In a bowl, combine the spinach, sliced avocado, and chopped hard-boiled egg.

  • 7

    Drizzle the salad with olive oil (for dressing) and lemon juice, then gently toss to coat evenly. Season with a pinch of salt and pepper.

  • 8

    Plate the roasted chicken thigh with a side of roasted broccoli and the fresh spinach salad. Serve immediately and enjoy.

Herb-Roasted Chicken Thighs with Roasted Broccoli and Spinach

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

Herb-Roasted Chicken Thighs with Roasted Broccoli and Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Broccoli and Spinach

Enjoy a satisfying dinner featuring a perfectly roasted herb-seasoned chicken thigh paired with crisp roasted broccoli and a fresh spinach salad topped with avocado and a tender hard-boiled egg. This dish is enhanced with golden olive oil touches that bring warmth and richness to every bite.

NUTRITION

707kcal
Protein
48.4g
Fat
56.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

1 cup chopped Broccoli (91g)

1 tbsp Olive Oil (for roasting)

2 cups Spinach (60g)

1/2 Avocado (100g)

1 Hard-Boiled Egg (50g)

1 tbsp Olive Oil (for dressing)

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub it thoroughly with the herb and olive oil mixture.

  • 4

    Place the chicken thigh on a baking sheet and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, toss the chopped broccoli in a drizzle of olive oil (for roasting), salt, and pepper. Spread on a separate baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 6

    While the chicken and broccoli are roasting, prepare the salad. In a bowl, combine the spinach, sliced avocado, and chopped hard-boiled egg.

  • 7

    Drizzle the salad with olive oil (for dressing) and lemon juice, then gently toss to coat evenly. Season with a pinch of salt and pepper.

  • 8

    Plate the roasted chicken thigh with a side of roasted broccoli and the fresh spinach salad. Serve immediately and enjoy.