Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower

Savor the wholesome flavors of herb-infused chicken thighs paired with delightfully crispy Brussels sprouts and a luxuriously creamy mashed cauliflower, accented with a refreshing dollop of Greek yogurt. This beautifully balanced plate offers a satisfying mix of tender protein, vibrant veggies, and a hint of zesty herbs.

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NUTRITION

292kcal
Protein
25.5g
Fat
11.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Thighs (boneless, skinless)

0.5 cup Brussels Sprouts

1 cup Cauliflower

0.25 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Herbs and Spices (garlic powder, thyme, rosemary, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    In a bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Place the chicken thighs on another baking sheet. Season them with thyme, rosemary, garlic powder, salt, and pepper.

  • 4

    Roast the chicken thighs in the oven for about 20-25 minutes, or until they reach an internal temperature of 165°F (74°C). At the same time, roast the Brussels sprouts for about 15-20 minutes until they are tender and crispy on the edges.

  • 5

    While the chicken and Brussels sprouts are roasting, steam the cauliflower until very tender (about 10 minutes). Transfer the cauliflower to a bowl and mash until smooth. Stir in the nonfat Greek yogurt and a pinch of salt and pepper to enhance the creaminess.

  • 6

    Plate the roasted chicken thighs with a side of crispy Brussels sprouts and a generous serving of creamy mashed cauliflower. Garnish with an extra sprinkle of herbs if desired.

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Creamy Mashed Cauliflower

Savor the wholesome flavors of herb-infused chicken thighs paired with delightfully crispy Brussels sprouts and a luxuriously creamy mashed cauliflower, accented with a refreshing dollop of Greek yogurt. This beautifully balanced plate offers a satisfying mix of tender protein, vibrant veggies, and a hint of zesty herbs.

NUTRITION

292kcal
Protein
25.5g
Fat
11.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Thighs (boneless, skinless)

0.5 cup Brussels Sprouts

1 cup Cauliflower

0.25 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Herbs and Spices (garlic powder, thyme, rosemary, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    In a bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Place the chicken thighs on another baking sheet. Season them with thyme, rosemary, garlic powder, salt, and pepper.

  • 4

    Roast the chicken thighs in the oven for about 20-25 minutes, or until they reach an internal temperature of 165°F (74°C). At the same time, roast the Brussels sprouts for about 15-20 minutes until they are tender and crispy on the edges.

  • 5

    While the chicken and Brussels sprouts are roasting, steam the cauliflower until very tender (about 10 minutes). Transfer the cauliflower to a bowl and mash until smooth. Stir in the nonfat Greek yogurt and a pinch of salt and pepper to enhance the creaminess.

  • 6

    Plate the roasted chicken thighs with a side of crispy Brussels sprouts and a generous serving of creamy mashed cauliflower. Garnish with an extra sprinkle of herbs if desired.