Herb-Roasted Chicken Thighs with Fiber-Rich Quinoa and Sautéed Greens

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

Herb-Roasted Chicken Thighs with Fiber-Rich Quinoa and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Fiber-Rich Quinoa and Sautéed Greens

Enjoy a comforting plate of herb-infused roasted chicken thighs paired with fiber-rich quinoa and a vibrant medley of sautéed greens. The chicken is roasted to golden perfection with aromatic herbs, while the quinoa offers a nutty, satisfying texture, and the greens add a burst of freshness. This balanced meal provides a harmonious blend of lean protein and wholesome carbohydrates, perfect for a nourishing dinner.

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NUTRITION

430kcal
Protein
33.6g
Fat
24g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Thighs

1/2 cup cooked Quinoa

2 cups Mixed Greens (Spinach & Arugula)

1 tbsp Extra-Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thighs dry and season both sides with salt, pepper, fresh rosemary, and thyme.

  • 3

    Heat a small oven-safe skillet over medium-high heat and add the olive oil. Sear the chicken thighs for about 2-3 minutes on each side until they develop a golden crust.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, heat a separate pan over medium heat. Add the mixed greens and a splash of lemon juice. Sauté for 2-3 minutes until the greens are just wilted, being careful not to overcook.

  • 6

    Warm the cooked quinoa if necessary or serve at room temperature.

  • 7

    Plate the quinoa as a base, top with the roasted chicken thighs, and arrange the sautéed greens on the side.

  • 8

    Drizzle any remaining pan juices or a touch more lemon over the dish for extra brightness. Serve immediately.

Herb-Roasted Chicken Thighs with Fiber-Rich Quinoa and Sautéed Greens

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

Herb-Roasted Chicken Thighs with Fiber-Rich Quinoa and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Fiber-Rich Quinoa and Sautéed Greens

Enjoy a comforting plate of herb-infused roasted chicken thighs paired with fiber-rich quinoa and a vibrant medley of sautéed greens. The chicken is roasted to golden perfection with aromatic herbs, while the quinoa offers a nutty, satisfying texture, and the greens add a burst of freshness. This balanced meal provides a harmonious blend of lean protein and wholesome carbohydrates, perfect for a nourishing dinner.

NUTRITION

430kcal
Protein
33.6g
Fat
24g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Thighs

1/2 cup cooked Quinoa

2 cups Mixed Greens (Spinach & Arugula)

1 tbsp Extra-Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thighs dry and season both sides with salt, pepper, fresh rosemary, and thyme.

  • 3

    Heat a small oven-safe skillet over medium-high heat and add the olive oil. Sear the chicken thighs for about 2-3 minutes on each side until they develop a golden crust.

  • 4

    Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, heat a separate pan over medium heat. Add the mixed greens and a splash of lemon juice. Sauté for 2-3 minutes until the greens are just wilted, being careful not to overcook.

  • 6

    Warm the cooked quinoa if necessary or serve at room temperature.

  • 7

    Plate the quinoa as a base, top with the roasted chicken thighs, and arrange the sautéed greens on the side.

  • 8

    Drizzle any remaining pan juices or a touch more lemon over the dish for extra brightness. Serve immediately.