Lemon-Herb Roasted Chicken Thighs with Garlic-Roasted Broccoli and Cauliflower Rice

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

Lemon-Herb Roasted Chicken Thighs with Garlic-Roasted Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Garlic-Roasted Broccoli and Cauliflower Rice

Enjoy a bright and savory meal featuring tender roasted chicken thighs infused with lemon and aromatic herbs, paired with garlic-roasted broccoli and a light bed of cauliflower rice. Perfect for a balanced dinner that delights your tastebuds while keeping your macros in check.

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NUTRITION

258kcal
Protein
26.1g
Fat
11.9g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 piece skinless Chicken Thigh (100g)

1 cup broccoli (90g)

1 cup cauliflower rice (107g)

1 tsp olive oil (4.5g)

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried thyme

0.5 tsp dried rosemary

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 olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the lemon-herb mixture over it. Allow it to marinate for at least 10 minutes.

  • 4

    Place the chicken thigh on a baking sheet and roast in the oven for 25-30 minutes until fully cooked and slightly crispy on the edges.

  • 5

    While the chicken is roasting, toss broccoli florets with a tiny drizzle of olive oil, salt, and pepper, then roast in the oven for about 15 minutes, or until tender with slightly charred edges.

  • 6

    Lightly sauté the cauliflower rice in a non-stick pan over medium heat for 3-4 minutes, just until warmed through; season with a pinch of salt and pepper.

  • 7

    Plate the chicken thigh alongside the roasted broccoli and a serving of cauliflower rice. Squeeze extra lemon if desired and serve warm.

Lemon-Herb Roasted Chicken Thighs with Garlic-Roasted Broccoli and Cauliflower Rice

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

Lemon-Herb Roasted Chicken Thighs with Garlic-Roasted Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Garlic-Roasted Broccoli and Cauliflower Rice

Enjoy a bright and savory meal featuring tender roasted chicken thighs infused with lemon and aromatic herbs, paired with garlic-roasted broccoli and a light bed of cauliflower rice. Perfect for a balanced dinner that delights your tastebuds while keeping your macros in check.

NUTRITION

258kcal
Protein
26.1g
Fat
11.9g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 piece skinless Chicken Thigh (100g)

1 cup broccoli (90g)

1 cup cauliflower rice (107g)

1 tsp olive oil (4.5g)

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried thyme

0.5 tsp dried rosemary

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the lemon-herb mixture over it. Allow it to marinate for at least 10 minutes.

  • 4

    Place the chicken thigh on a baking sheet and roast in the oven for 25-30 minutes until fully cooked and slightly crispy on the edges.

  • 5

    While the chicken is roasting, toss broccoli florets with a tiny drizzle of olive oil, salt, and pepper, then roast in the oven for about 15 minutes, or until tender with slightly charred edges.

  • 6

    Lightly sauté the cauliflower rice in a non-stick pan over medium heat for 3-4 minutes, just until warmed through; season with a pinch of salt and pepper.

  • 7

    Plate the chicken thigh alongside the roasted broccoli and a serving of cauliflower rice. Squeeze extra lemon if desired and serve warm.