Crispy Roasted Chicken Thighs with Roasted Brussels Sprouts and Brown Rice

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

Crispy Roasted Chicken Thighs with Roasted Brussels Sprouts and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Roasted Brussels Sprouts and Brown Rice

Enjoy a vibrant plate of crispy roasted chicken thighs, perfectly balanced with tender roasted Brussels sprouts and a side of nutty brown rice. The result is a comforting yet wholesome dish boasting crisp textures, deep flavors, and a satisfying mix of savory and earthy notes.

Try 7 days free, then $12.99 / mo.

NUTRITION

427kcal
Protein
32.7g
Fat
19.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skin-on, boneless)

100g Brussels Sprouts

1/2 cup cooked Brown Rice

1/2 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Rub them lightly with olive oil, then season with salt and black pepper.

  • 3

    Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, trim the ends of the Brussels sprouts and cut them in half. Toss them with a pinch of salt, black pepper, and a drizzle of olive oil.

  • 5

    Spread the Brussels sprouts on a separate baking sheet and roast them in the oven for about 20 minutes, stirring halfway through for even browning.

  • 6

    Heat the pre-cooked brown rice if needed, or serve it at room temperature alongside the roasted chicken and Brussels sprouts.

  • 7

    Plate your meal by placing a portion of roasted Brussels sprouts and brown rice next to a crispy chicken thigh. Enjoy your balanced and nutritious dinner.

Crispy Roasted Chicken Thighs with Roasted Brussels Sprouts and Brown Rice

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

Crispy Roasted Chicken Thighs with Roasted Brussels Sprouts and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Roasted Brussels Sprouts and Brown Rice

Enjoy a vibrant plate of crispy roasted chicken thighs, perfectly balanced with tender roasted Brussels sprouts and a side of nutty brown rice. The result is a comforting yet wholesome dish boasting crisp textures, deep flavors, and a satisfying mix of savory and earthy notes.

NUTRITION

427kcal
Protein
32.7g
Fat
19.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skin-on, boneless)

100g Brussels Sprouts

1/2 cup cooked Brown Rice

1/2 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Rub them lightly with olive oil, then season with salt and black pepper.

  • 3

    Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, trim the ends of the Brussels sprouts and cut them in half. Toss them with a pinch of salt, black pepper, and a drizzle of olive oil.

  • 5

    Spread the Brussels sprouts on a separate baking sheet and roast them in the oven for about 20 minutes, stirring halfway through for even browning.

  • 6

    Heat the pre-cooked brown rice if needed, or serve it at room temperature alongside the roasted chicken and Brussels sprouts.

  • 7

    Plate your meal by placing a portion of roasted Brussels sprouts and brown rice next to a crispy chicken thigh. Enjoy your balanced and nutritious dinner.