YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken Thighs with Crispy Broccoli, Hard-Boiled Egg, and Creamy Greek Yogurt
Savor a vibrant plate featuring tender lemon herb roasted chicken thigh paired with crispy roasted broccoli, a perfectly hard-boiled egg, and a dollop of creamy nonfat Greek yogurt. The bright citrus and aromatic herbs tie the dish together, offering a refreshing, well-balanced meal that delights the palate while fitting within your nutritional goals.
INGREDIENTS
3 oz Chicken Thigh, boneless, skinless
1 cup Broccoli, chopped
1 large Hard-Boiled Egg
1/2 cup Nonfat Plain Greek Yogurt
1/2 whole Lemon (juice & zest)
1 clove Garlic, minced
2 tbsp Fresh Herbs (Parsley & Thyme)
PREPARATION
Preheat the oven to 425°F.
In a small bowl, combine the juice and zest of 1/2 a lemon, minced garlic, and fresh herbs. Toss the 3 oz chicken thigh with the mixture until well coated.
Place the seasoned chicken thigh and the chopped broccoli on a baking sheet lined with parchment paper. For the broccoli, you can lightly spray with cooking spray if needed.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges turn crispy.
While the chicken and broccoli are roasting, prepare a hard-boiled egg. Once boiled, peel and slice the egg.
Plate the roasted chicken thigh alongside the crispy broccoli. Add the sliced hard-boiled egg and finish with a dollop of creamy nonfat Greek yogurt on the side.
Serve immediately and enjoy the harmonious flavors of lemon, herbs, and the comforting creaminess of Greek yogurt.