Crispy Roasted Chicken Thigh and Vegetable Rice Bowl

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

Crispy Roasted Chicken Thigh and Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thigh and Vegetable Rice Bowl

Enjoy a hearty bowl featuring crispy roasted chicken thighs served over a bed of tender brown rice and vibrant, roasted vegetables. A balanced medley of flavors and textures that brings comfort and nourishment to your plate.

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NUTRITION

539kcal
Protein
48g
Fat
29.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (x2)

1/3 cup cooked Brown Rice

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thighs dry with paper towels. Rub both sides with a pinch of salt and black pepper.

  • 3

    Place the chicken thighs on a baking sheet. Drizzle half the olive oil over the chicken.

  • 4

    In a separate bowl, toss the chopped red bell pepper and broccoli with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken thighs on the baking sheet.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the skin is crispy.

  • 7

    While the chicken and vegetables are roasting, prepare the brown rice if not already cooked.

  • 8

    Assemble the bowl by layering the cooked brown rice, roasted vegetables, and crispy chicken thighs.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.

Crispy Roasted Chicken Thigh and Vegetable Rice Bowl

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

Crispy Roasted Chicken Thigh and Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thigh and Vegetable Rice Bowl

Enjoy a hearty bowl featuring crispy roasted chicken thighs served over a bed of tender brown rice and vibrant, roasted vegetables. A balanced medley of flavors and textures that brings comfort and nourishment to your plate.

NUTRITION

539kcal
Protein
48g
Fat
29.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (x2)

1/3 cup cooked Brown Rice

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thighs dry with paper towels. Rub both sides with a pinch of salt and black pepper.

  • 3

    Place the chicken thighs on a baking sheet. Drizzle half the olive oil over the chicken.

  • 4

    In a separate bowl, toss the chopped red bell pepper and broccoli with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken thighs on the baking sheet.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the skin is crispy.

  • 7

    While the chicken and vegetables are roasting, prepare the brown rice if not already cooked.

  • 8

    Assemble the bowl by layering the cooked brown rice, roasted vegetables, and crispy chicken thighs.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.