Crispy Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits and Roasted Broccoli

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

Crispy Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits and Roasted Broccoli

Savor a comforting dinner featuring crispy baked chicken thighs seasoned with garlic, paprika, and herbs, paired with a tender, whole wheat drop biscuit and a side of perfectly roasted broccoli drizzled with olive oil for a delightful crunch.

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NUTRITION

561kcal
Protein
44.6g
Fat
25.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total)

1 Whole Wheat Drop Biscuit (70g)

1 cup Broccoli (100g)

1 teaspoon Olive Oil (5g)

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry and season generously with salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken thighs on a lined baking tray and bake for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, prepare the drop biscuit dough using your whole wheat biscuit recipe and drop spoonfuls onto a parchment-lined baking sheet. Bake in the oven for 12-15 minutes or until golden and fluffy.

  • 5

    Toss broccoli florets with olive oil, salt, and pepper, and arrange on a separate baking sheet. Roast in the oven for about 15 minutes until tender with slightly crispy edges.

  • 6

    Plate one chicken thigh, one drop biscuit, and a serving of roasted broccoli. Serve warm and enjoy your balanced, flavorful meal.

Crispy Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits and Roasted Broccoli

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

Crispy Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Fluffy Whole Wheat Drop Biscuits and Roasted Broccoli

Savor a comforting dinner featuring crispy baked chicken thighs seasoned with garlic, paprika, and herbs, paired with a tender, whole wheat drop biscuit and a side of perfectly roasted broccoli drizzled with olive oil for a delightful crunch.

NUTRITION

561kcal
Protein
44.6g
Fat
25.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total)

1 Whole Wheat Drop Biscuit (70g)

1 cup Broccoli (100g)

1 teaspoon Olive Oil (5g)

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry and season generously with salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken thighs on a lined baking tray and bake for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, prepare the drop biscuit dough using your whole wheat biscuit recipe and drop spoonfuls onto a parchment-lined baking sheet. Bake in the oven for 12-15 minutes or until golden and fluffy.

  • 5

    Toss broccoli florets with olive oil, salt, and pepper, and arrange on a separate baking sheet. Roast in the oven for about 15 minutes until tender with slightly crispy edges.

  • 6

    Plate one chicken thigh, one drop biscuit, and a serving of roasted broccoli. Serve warm and enjoy your balanced, flavorful meal.