YOUR SOLIN GENERATED RECIPE
Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa
Savor the perfectly roasted chicken thighs paired with crispy Brussels sprouts and a fluffy bed of quinoa, all elevated by a light Greek yogurt drizzle. Each bite offers a hearty and satisfying balance of tender, succulent chicken and the pleasant crunch of roasted sprouts—a dinner that’s both high in protein and full of flavor.
INGREDIENTS
6 ounces Boneless Skinless Chicken Thighs (approx. 170g)
1 cup Brussels Sprouts (halved, approx. 88g)
1 cup cooked Quinoa (approx. 185g)
2 tbsp Greek Yogurt
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C).
On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and black pepper.
Roast the Brussels sprouts in the oven for about 20-25 minutes until they are golden and crispy, shaking the pan halfway through.
While the Brussels sprouts roast, season the chicken thighs lightly with salt and black pepper.
Heat a skillet over medium-high heat and sear the chicken thighs on each side for 3-4 minutes until they develop a golden crust.
Transfer the seared chicken thighs to an oven-safe dish and place them in the oven along with the Brussels sprouts. Roast for an additional 15-18 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Meanwhile, prepare quinoa as per package instructions if not already cooked.
Once cooked, plate the quinoa as a base, add the roasted Brussels sprouts next to it, and top with the roasted chicken thighs.
Drizzle Greek yogurt over the top or serve it on the side as a light, creamy accompaniment.
Serve immediately and enjoy your high-protein, flavorful dinner.