Crispy Baked Chicken Thighs with Sticky Orange-Ginger Glaze 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 Sticky Orange-Ginger Glaze and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Sticky Orange-Ginger Glaze and Roasted Broccoli

Enjoy a delightful fusion of crispy baked chicken and a tangy, sticky orange-ginger glaze paired with perfectly roasted broccoli. The chicken is seasoned and baked to a golden crisp while the glaze adds a burst of citrus and ginger warmth, complemented by the fresh, slightly charred broccoli. A balanced meal that invigorates your taste buds and supports your nutrition goals.

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NUTRITION

417kcal
Protein
36.0g
Fat
22.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g, skin-on)

2 tbsp Orange Juice

1 tsp Honey

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Low-Sodium Soy Sauce

1 tsp Olive Oil (divided usage)

1 cup Broccoli Florets

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Lightly rub 1/2 tsp olive oil over the chicken and season with salt and pepper if desired.

  • 3

    Place the chicken thigh on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, prepare the orange-ginger glaze. In a small saucepan, combine orange juice, honey, grated fresh ginger, minced garlic, and soy sauce. Bring to a simmer over medium heat and let it reduce slightly for 3-5 minutes until it thickens to a sticky consistency.

  • 5

    Meanwhile, toss the broccoli florets in the remaining olive oil and a pinch of salt. Spread them out on another baking sheet.

  • 6

    After the chicken has been baking for about 15 minutes, add the broccoli to the oven and roast for the remaining 15 minutes until tender and lightly charred.

  • 7

    Once the chicken is done, remove it from the oven and brush the sticky orange-ginger glaze generously over the chicken thigh.

  • 8

    Plate the glazed chicken thigh alongside the roasted broccoli. Drizzle any extra glaze over the broccoli if desired, and serve immediately.

Crispy Baked Chicken Thighs with Sticky Orange-Ginger Glaze 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 Sticky Orange-Ginger Glaze and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Sticky Orange-Ginger Glaze and Roasted Broccoli

Enjoy a delightful fusion of crispy baked chicken and a tangy, sticky orange-ginger glaze paired with perfectly roasted broccoli. The chicken is seasoned and baked to a golden crisp while the glaze adds a burst of citrus and ginger warmth, complemented by the fresh, slightly charred broccoli. A balanced meal that invigorates your taste buds and supports your nutrition goals.

NUTRITION

417kcal
Protein
36.0g
Fat
22.6g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g, skin-on)

2 tbsp Orange Juice

1 tsp Honey

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Low-Sodium Soy Sauce

1 tsp Olive Oil (divided usage)

1 cup Broccoli Florets

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Lightly rub 1/2 tsp olive oil over the chicken and season with salt and pepper if desired.

  • 3

    Place the chicken thigh on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, prepare the orange-ginger glaze. In a small saucepan, combine orange juice, honey, grated fresh ginger, minced garlic, and soy sauce. Bring to a simmer over medium heat and let it reduce slightly for 3-5 minutes until it thickens to a sticky consistency.

  • 5

    Meanwhile, toss the broccoli florets in the remaining olive oil and a pinch of salt. Spread them out on another baking sheet.

  • 6

    After the chicken has been baking for about 15 minutes, add the broccoli to the oven and roast for the remaining 15 minutes until tender and lightly charred.

  • 7

    Once the chicken is done, remove it from the oven and brush the sticky orange-ginger glaze generously over the chicken thigh.

  • 8

    Plate the glazed chicken thigh alongside the roasted broccoli. Drizzle any extra glaze over the broccoli if desired, and serve immediately.