Herb-Baked Chicken Thighs with Steamed Rice and Sautéed Vegetables

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

Herb-Baked Chicken Thighs with Steamed Rice and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Steamed Rice and Sautéed Vegetables

Savor tender, herb-infused chicken thighs baked to perfection, perfectly paired with fragrant steamed rice and a medley of sautéed vegetables including sweet corn and fresh garden picks. This balanced dish features a symphony of textures and flavors, offering a delicious and nourishing dinner option.

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NUTRITION

458kcal
Protein
41.5g
Fat
15.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) boneless, skinless chicken thigh

1/3 cup steamed white rice (70g)

1/4 cup corn kernels (40g)

1/2 cup mixed sautéed vegetables (75g)

1 tbsp fresh herbs (rosemary, thyme)

1 tsp olive oil

1 tsp lemon juice

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the fresh herbs, olive oil, lemon juice, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly over the chicken.

  • 4

    Place the chicken on a baking tray and bake for 25-30 minutes until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, steam the rice according to package instructions until fluffy.

  • 6

    Heat a non-stick skillet over medium heat and add any leftover olive oil if desired. Sauté the mixed vegetables and corn together until just tender, about 5-7 minutes. Season lightly with salt and pepper.

  • 7

    Plate the chicken thigh alongside the steamed rice and sautéed vegetables, and serve warm.

Herb-Baked Chicken Thighs with Steamed Rice and Sautéed Vegetables

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

Herb-Baked Chicken Thighs with Steamed Rice and Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Steamed Rice and Sautéed Vegetables

Savor tender, herb-infused chicken thighs baked to perfection, perfectly paired with fragrant steamed rice and a medley of sautéed vegetables including sweet corn and fresh garden picks. This balanced dish features a symphony of textures and flavors, offering a delicious and nourishing dinner option.

NUTRITION

458kcal
Protein
41.5g
Fat
15.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) boneless, skinless chicken thigh

1/3 cup steamed white rice (70g)

1/4 cup corn kernels (40g)

1/2 cup mixed sautéed vegetables (75g)

1 tbsp fresh herbs (rosemary, thyme)

1 tsp olive oil

1 tsp lemon juice

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the fresh herbs, olive oil, lemon juice, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly over the chicken.

  • 4

    Place the chicken on a baking tray and bake for 25-30 minutes until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, steam the rice according to package instructions until fluffy.

  • 6

    Heat a non-stick skillet over medium heat and add any leftover olive oil if desired. Sauté the mixed vegetables and corn together until just tender, about 5-7 minutes. Season lightly with salt and pepper.

  • 7

    Plate the chicken thigh alongside the steamed rice and sautéed vegetables, and serve warm.