Name: Roasted Chicken Thighs with Herb Vegetables and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Thigh (Skinless, Boneless); 1 cup Assorted Herb Vegetables; 1 cup Cauliflower Rice; 1 tsp Olive Oil

Roasted Chicken Thighs with Herb Vegetables and Cauliflower Rice

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Herb Vegetables and Cauliflower Rice

Savor the succulent, roasted chicken thighs paired with a vibrant medley of herb-infused vegetables and a delicate bed of cauliflower rice. This dish harmonizes tender, juicy chicken with lightly sautéed vegetables, finished with a drizzle of olive oil for an added layer of richness, delivering a balanced and flavorful dinner.

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NUTRITION

Protein

40g

Fat

15.1g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (Skinless, Boneless)

1 cup Assorted Herb Vegetables

1 cup Cauliflower Rice

1 tsp Olive Oil

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PREPARATION

1
Preheat the oven to 400°F.
2
Season the chicken thighs with salt, pepper, and your choice of fresh herbs such as rosemary and thyme.
3
Place the seasoned chicken thighs on a baking tray lined with parchment paper.
4
Roast the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F.
5
While the chicken roasts, lightly sauté the assorted herb vegetables in a non-stick pan over medium heat, just until they are tender and infused with herb aromas.
6
In a separate pan, warm the cauliflower rice for about 3-4 minutes, stirring occasionally. Drizzle with olive oil for added richness.
7
Plate the roasted chicken thighs alongside the herb vegetables and cauliflower rice, and serve immediately.