Crispy Spiced Chicken Thighs with Herbed Brown Rice and Roasted Root Vegetables

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

Crispy Spiced Chicken Thighs with Herbed Brown Rice and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken Thighs with Herbed Brown Rice and Roasted Root Vegetables

Savor the enticing flavor of perfectly spiced crispy chicken thighs paired with tender herbed brown rice and a medley of roasted root vegetables. This wholesome dish brings together aromatic spices and fresh herbs to create a comforting, balanced meal that’s as nutritious as it is delicious.

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NUTRITION

446kcal
Protein
31.3g
Fat
18.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless, Skinless Chicken Thigh

1/2 cup cooked Brown Rice (108g)

1 cup Mixed Root Vegetables (~150g)

1 tsp Olive Oil

1 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix paprika, garlic powder, ground cumin, salt, and pepper. Rub the spice blend evenly over the chicken thigh.

  • 3

    Place the seasoned chicken thigh on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F and the edges become crispy.

  • 4

    While the chicken is roasting, prepare the vegetables. Toss the mixed root vegetables with olive oil, a pinch of salt and pepper, and half of the mixed fresh herbs. Spread them on a separate baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    Prepare the herbed brown rice by gently stirring in the remaining fresh herbs into the pre-cooked brown rice. Warm the rice if necessary.

  • 6

    Plate the roasted chicken thigh alongside a serving of herbed brown rice and a generous portion of roasted root vegetables. Serve warm and enjoy your balanced and flavorful meal.

Crispy Spiced Chicken Thighs with Herbed Brown Rice and Roasted Root Vegetables

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

Crispy Spiced Chicken Thighs with Herbed Brown Rice and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken Thighs with Herbed Brown Rice and Roasted Root Vegetables

Savor the enticing flavor of perfectly spiced crispy chicken thighs paired with tender herbed brown rice and a medley of roasted root vegetables. This wholesome dish brings together aromatic spices and fresh herbs to create a comforting, balanced meal that’s as nutritious as it is delicious.

NUTRITION

446kcal
Protein
31.3g
Fat
18.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless, Skinless Chicken Thigh

1/2 cup cooked Brown Rice (108g)

1 cup Mixed Root Vegetables (~150g)

1 tsp Olive Oil

1 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix paprika, garlic powder, ground cumin, salt, and pepper. Rub the spice blend evenly over the chicken thigh.

  • 3

    Place the seasoned chicken thigh on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F and the edges become crispy.

  • 4

    While the chicken is roasting, prepare the vegetables. Toss the mixed root vegetables with olive oil, a pinch of salt and pepper, and half of the mixed fresh herbs. Spread them on a separate baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    Prepare the herbed brown rice by gently stirring in the remaining fresh herbs into the pre-cooked brown rice. Warm the rice if necessary.

  • 6

    Plate the roasted chicken thigh alongside a serving of herbed brown rice and a generous portion of roasted root vegetables. Serve warm and enjoy your balanced and flavorful meal.