Oven-Baked Chicken Thighs with Roasted Carrots, Brown Rice & Steamed Broccoli

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

Oven-Baked Chicken Thighs with Roasted Carrots, Brown Rice & Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Carrots, Brown Rice & Steamed Broccoli

Enjoy a wholesome dinner featuring tender oven-baked chicken thighs paired with roasted carrots, nutty brown rice, and a pop of steamed broccoli. This balanced dish harmonizes hearty protein with vibrant vegetables for a satisfying meal that is both nourishing and delicious.

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NUTRITION

438kcal
Protein
55.1g
Fat
16.7g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

200g Skinless Chicken Thighs

0.33 cup Brown Rice, cooked

1 medium Carrot

0.33 cup Steamed Broccoli

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Pat the chicken thighs dry and season with salt, pepper, and any preferred herbs.

  • 3

    Place the seasoned chicken thighs on the baking tray and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, peel and cut the carrot into sticks. Toss with a light drizzle of olive oil, salt, and pepper, then roast on a separate tray or in the same oven during the last 15 minutes of chicken cooking.

  • 5

    Prepare brown rice according to package instructions. Once cooked, fluff with a fork.

  • 6

    Steam the broccoli lightly for about 3-4 minutes until tender yet crisp.

  • 7

    Plate the roasted chicken thighs alongside a serving of brown rice, roasted carrots, and steamed broccoli. Enjoy your balanced and flavorful dinner!

Oven-Baked Chicken Thighs with Roasted Carrots, Brown Rice & Steamed Broccoli

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

Oven-Baked Chicken Thighs with Roasted Carrots, Brown Rice & Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Carrots, Brown Rice & Steamed Broccoli

Enjoy a wholesome dinner featuring tender oven-baked chicken thighs paired with roasted carrots, nutty brown rice, and a pop of steamed broccoli. This balanced dish harmonizes hearty protein with vibrant vegetables for a satisfying meal that is both nourishing and delicious.

NUTRITION

438kcal
Protein
55.1g
Fat
16.7g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

200g Skinless Chicken Thighs

0.33 cup Brown Rice, cooked

1 medium Carrot

0.33 cup Steamed Broccoli

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Pat the chicken thighs dry and season with salt, pepper, and any preferred herbs.

  • 3

    Place the seasoned chicken thighs on the baking tray and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, peel and cut the carrot into sticks. Toss with a light drizzle of olive oil, salt, and pepper, then roast on a separate tray or in the same oven during the last 15 minutes of chicken cooking.

  • 5

    Prepare brown rice according to package instructions. Once cooked, fluff with a fork.

  • 6

    Steam the broccoli lightly for about 3-4 minutes until tender yet crisp.

  • 7

    Plate the roasted chicken thighs alongside a serving of brown rice, roasted carrots, and steamed broccoli. Enjoy your balanced and flavorful dinner!