YOUR SOLIN GENERATED RECIPE
Crispy Lemon Garlic Chicken Thighs with Roasted Broccoli and Fluffy Quinoa
Savor the crispiness of perfectly roasted lemon garlic chicken thighs paired with tender roasted broccoli and light, fluffy quinoa. Each bite delivers a zesty kick balanced by savory herbs, making this dish both nourishing and irresistibly delicious.
INGREDIENTS
1 piece Chicken Thigh (boneless, skin-on, 170g)
1 cup raw Broccoli (148g)
1/2 cup cooked Quinoa (92g)
1/2 whole Lemon
2 cloves Garlic
2 teaspoons Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine the juice of half a lemon, 2 minced garlic cloves, 2 teaspoons of olive oil, salt, and pepper to create the marinade.
Pat the chicken thigh dry with paper towels and rub the marinade evenly over the chicken.
Place the chicken on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until the skin is crispy and the chicken is cooked through.
Meanwhile, toss the broccoli florets lightly with a drizzle of olive oil, salt, and pepper. Spread them on another baking sheet.
Roast the broccoli in the oven for about 15-20 minutes, until tender and slightly charred on the edges.
Prepare the quinoa according to package instructions if not already cooked. If using pre-cooked quinoa, simply warm it up as needed.
Plate by serving the crispy chicken thigh alongside a serving of roasted broccoli and a generous scoop of fluffy quinoa.
Enjoy your balanced and flavorful meal!