Crispy Skin Chicken Thighs with Roasted Broccoli and Creamy Garlic Cauliflower Mash

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

Crispy Skin Chicken Thighs with Roasted Broccoli and Creamy Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Skin Chicken Thighs with Roasted Broccoli and Creamy Garlic Cauliflower Mash

Savor the satisfying crunch of crispy skin chicken thighs paired with vibrant roasted broccoli and a velvety, garlicky cauliflower mash. This dish brings rustic charm with a modern twist—a perfect union of tender meat, roasted greens, and a creamy, comforting mash that will excite your palate.

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NUTRITION

407kcal
Protein
35.5g
Fat
25.5g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

1 cup Broccoli

1 cup Cauliflower

1 Garlic Clove

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels and season generously with salt and pepper.

  • 3

    Place the chicken thigh on a baking sheet, skin side up, and roast in the oven for 25-30 minutes until the skin is crispy and the meat is cooked through.

  • 4

    While the chicken roasts, chop broccoli into florets, toss with a drizzle of olive oil, salt, and pepper, and spread on a separate baking pan. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    For the cauliflower mash, steam the cauliflower florets along with a crushed garlic clove until very tender (about 10 minutes).

  • 6

    Transfer the steamed cauliflower and garlic to a blender or use a hand masher, add the almond milk and olive oil, then blend or mash until creamy. Adjust seasoning with salt and pepper.

  • 7

    Plate the crispy chicken thigh alongside the roasted broccoli and a generous scoop of creamy garlic cauliflower mash, and enjoy while warm.

Crispy Skin Chicken Thighs with Roasted Broccoli and Creamy Garlic Cauliflower Mash

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

Crispy Skin Chicken Thighs with Roasted Broccoli and Creamy Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Skin Chicken Thighs with Roasted Broccoli and Creamy Garlic Cauliflower Mash

Savor the satisfying crunch of crispy skin chicken thighs paired with vibrant roasted broccoli and a velvety, garlicky cauliflower mash. This dish brings rustic charm with a modern twist—a perfect union of tender meat, roasted greens, and a creamy, comforting mash that will excite your palate.

NUTRITION

407kcal
Protein
35.5g
Fat
25.5g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

1 cup Broccoli

1 cup Cauliflower

1 Garlic Clove

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels and season generously with salt and pepper.

  • 3

    Place the chicken thigh on a baking sheet, skin side up, and roast in the oven for 25-30 minutes until the skin is crispy and the meat is cooked through.

  • 4

    While the chicken roasts, chop broccoli into florets, toss with a drizzle of olive oil, salt, and pepper, and spread on a separate baking pan. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    For the cauliflower mash, steam the cauliflower florets along with a crushed garlic clove until very tender (about 10 minutes).

  • 6

    Transfer the steamed cauliflower and garlic to a blender or use a hand masher, add the almond milk and olive oil, then blend or mash until creamy. Adjust seasoning with salt and pepper.

  • 7

    Plate the crispy chicken thigh alongside the roasted broccoli and a generous scoop of creamy garlic cauliflower mash, and enjoy while warm.