YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Garlic Chicken Thighs with Roasted Broccoli and Fluffy Quinoa
Savor the vibrant flavors of lemon and garlic paired with tender, boneless chicken thighs, perfectly balanced by a bed of roasted broccoli and light, fluffy quinoa. A dish that delivers a satisfying crunch and warmth with every bite, ideal for a wholesome dinner.
INGREDIENTS
200g Boneless, Skinless Chicken Thigh
1/2 cup cooked Quinoa (≈92g)
1 cup chopped Broccoli (≈91g)
2 tsp Olive Oil
1 whole Lemon
2 cloves Garlic
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a bowl, mix the juice and zest of one lemon, minced garlic, and 1 tsp of olive oil. Add a pinch of salt and pepper.
Coat the 200g boneless, skinless chicken thigh in the lemon-garlic mixture until well covered.
Place the chicken on one side of the baking tray. In a separate bowl, toss chopped broccoli with the remaining 1 tsp of olive oil, salt, and pepper.
Arrange the broccoli on the tray alongside the chicken.
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and has a crispy exterior, and the broccoli is tender with slight char edges.
Meanwhile, prepare the quinoa if not pre-cooked. If cooking from scratch, rinse 1/4 cup of dry quinoa, then combine with 1/2 cup water in a small pot. Bring to a boil, then simmer covered for 15 minutes until water is absorbed and quinoa is fluffy.
Plate the quinoa as a base, top with the roasted chicken thigh, and add the broccoli on the side. Drizzle any pan juices over the top for extra flavor.
Enjoy your vibrant, protein-packed meal.