Roasted Herb Chicken Thighs with Garlic Rice and Sautéed Spinach

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

Roasted Herb Chicken Thighs with Garlic Rice and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Herb Chicken Thighs with Garlic Rice and Sautéed Spinach

Enjoy tender, herb-infused chicken thighs paired with fragrant garlic rice and lightly sautéed spinach, all finished with a cool, tangy Greek yogurt sauce. This balanced dinner brings savory, fresh flavors with a satisfying, nourishing bite.

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NUTRITION

513kcal
Protein
41.7g
Fat
27.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 skinless chicken thighs (200g total)

1/2 cup cooked white rice (90g)

1 cup fresh spinach

1 tablespoon olive oil

2 garlic cloves

2 tablespoons fresh mixed herbs

1/3 cup nonfat Greek yogurt

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken thighs dry and season both sides with salt, pepper, and chopped mixed herbs.

  • 2

    Place the chicken thighs on a lined baking sheet and roast for 25-30 minutes until cooked through and golden, turning halfway for even cooking.

  • 3

    While the chicken roasts, prepare the rice. In a small saucepan, lightly sauté one minced garlic clove in a few drops of water or a teaspoon of olive oil to release its aroma, then stir in the pre-cooked white rice and the remaining minced garlic. Warm through and set aside.

  • 4

    Heat the remaining olive oil in a skillet over medium heat. Add the fresh spinach and a pinch of salt, and sauté until just wilted, about 2-3 minutes.

  • 5

    For the finishing touch, prepare a quick sauce by stirring the nonfat Greek yogurt with a little of the fresh herbs and a pinch of salt.

  • 6

    Plate the dish by serving the roasted herb chicken thighs alongside garlic rice and sautéed spinach, drizzling the Greek yogurt sauce over the top or serving it on the side.

Roasted Herb Chicken Thighs with Garlic Rice and Sautéed Spinach

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

Roasted Herb Chicken Thighs with Garlic Rice and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Herb Chicken Thighs with Garlic Rice and Sautéed Spinach

Enjoy tender, herb-infused chicken thighs paired with fragrant garlic rice and lightly sautéed spinach, all finished with a cool, tangy Greek yogurt sauce. This balanced dinner brings savory, fresh flavors with a satisfying, nourishing bite.

NUTRITION

513kcal
Protein
41.7g
Fat
27.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2 skinless chicken thighs (200g total)

1/2 cup cooked white rice (90g)

1 cup fresh spinach

1 tablespoon olive oil

2 garlic cloves

2 tablespoons fresh mixed herbs

1/3 cup nonfat Greek yogurt

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken thighs dry and season both sides with salt, pepper, and chopped mixed herbs.

  • 2

    Place the chicken thighs on a lined baking sheet and roast for 25-30 minutes until cooked through and golden, turning halfway for even cooking.

  • 3

    While the chicken roasts, prepare the rice. In a small saucepan, lightly sauté one minced garlic clove in a few drops of water or a teaspoon of olive oil to release its aroma, then stir in the pre-cooked white rice and the remaining minced garlic. Warm through and set aside.

  • 4

    Heat the remaining olive oil in a skillet over medium heat. Add the fresh spinach and a pinch of salt, and sauté until just wilted, about 2-3 minutes.

  • 5

    For the finishing touch, prepare a quick sauce by stirring the nonfat Greek yogurt with a little of the fresh herbs and a pinch of salt.

  • 6

    Plate the dish by serving the roasted herb chicken thighs alongside garlic rice and sautéed spinach, drizzling the Greek yogurt sauce over the top or serving it on the side.