Sheet Pan Garlic Herb Chicken Thighs with Roasted Broccoli

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

Sheet Pan Garlic Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Chicken Thighs with Roasted Broccoli

Savor the robust flavors of tender chicken thighs marinated in garlic, fresh herbs, and a splash of olive oil, perfectly paired with crisp, roasted broccoli. This satisfying dish is effortlessly prepared on a single sheet pan, balancing savory protein with vibrant, nutrient-packed greens for a wholesome meal.

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NUTRITION

347kcal
Protein
36.0g
Fat
19.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Thigh

1 cup Broccoli florets

1 teaspoon Olive Oil

1 Garlic Clove (minced)

1 tablespoon Fresh Thyme

1 tablespoon Fresh Oregano

1 teaspoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, minced garlic, fresh thyme, fresh oregano, lemon juice, salt, and black pepper.

  • 3

    Place the chicken thighs on the prepared sheet pan and drizzle half of the herb mixture over them, ensuring they are evenly coated.

  • 4

    Arrange the broccoli florets around the chicken thighs. Drizzle the remaining herb mixture over the broccoli.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly crispy edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Garlic Herb Chicken Thighs with Roasted Broccoli

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

Sheet Pan Garlic Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Chicken Thighs with Roasted Broccoli

Savor the robust flavors of tender chicken thighs marinated in garlic, fresh herbs, and a splash of olive oil, perfectly paired with crisp, roasted broccoli. This satisfying dish is effortlessly prepared on a single sheet pan, balancing savory protein with vibrant, nutrient-packed greens for a wholesome meal.

NUTRITION

347kcal
Protein
36.0g
Fat
19.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Thigh

1 cup Broccoli florets

1 teaspoon Olive Oil

1 Garlic Clove (minced)

1 tablespoon Fresh Thyme

1 tablespoon Fresh Oregano

1 teaspoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, minced garlic, fresh thyme, fresh oregano, lemon juice, salt, and black pepper.

  • 3

    Place the chicken thighs on the prepared sheet pan and drizzle half of the herb mixture over them, ensuring they are evenly coated.

  • 4

    Arrange the broccoli florets around the chicken thighs. Drizzle the remaining herb mixture over the broccoli.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly crispy edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.