Oven-Baked Chicken Thighs with Roasted Broccoli and Quinoa

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

Oven-Baked Chicken Thighs with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Broccoli and Quinoa

Savor tender, oven-baked chicken thighs paired with perfectly roasted broccoli and light, fluffy quinoa. Finished with a dollop of creamy nonfat Greek yogurt, this balanced dinner brings together vibrant flavors and textures to create a satisfying meal that's both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
38.6g
Fat
11.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 ounces skinless Chicken Thigh

1/3 cup cooked Quinoa

1 cup Broccoli

2 tablespoons Plain Nonfat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Pat the chicken thigh dry and season with your preferred spices (e.g., salt, pepper, garlic powder).

  • 3

    Place the chicken thigh on a baking tray lined with parchment paper. Roast in the oven for about 25-30 minutes until cooked through and golden.

  • 4

    While the chicken roasts, preheat a separate oven pan with a light coating of olive oil and toss the broccoli with a pinch of salt and pepper. Roast the broccoli on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa as per package instructions if not pre-cooked, then measure out 1/3 cup cooked quinoa.

  • 6

    Plate the roasted chicken thigh alongside the quinoa and broccoli. Top the chicken with a dollop of plain nonfat Greek yogurt for extra creaminess and a boost of protein.

  • 7

    Serve immediately and enjoy your balanced, nutritious dinner.

Oven-Baked Chicken Thighs with Roasted Broccoli and Quinoa

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

Oven-Baked Chicken Thighs with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Broccoli and Quinoa

Savor tender, oven-baked chicken thighs paired with perfectly roasted broccoli and light, fluffy quinoa. Finished with a dollop of creamy nonfat Greek yogurt, this balanced dinner brings together vibrant flavors and textures to create a satisfying meal that's both nutritious and delicious.

NUTRITION

359kcal
Protein
38.6g
Fat
11.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 ounces skinless Chicken Thigh

1/3 cup cooked Quinoa

1 cup Broccoli

2 tablespoons Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Pat the chicken thigh dry and season with your preferred spices (e.g., salt, pepper, garlic powder).

  • 3

    Place the chicken thigh on a baking tray lined with parchment paper. Roast in the oven for about 25-30 minutes until cooked through and golden.

  • 4

    While the chicken roasts, preheat a separate oven pan with a light coating of olive oil and toss the broccoli with a pinch of salt and pepper. Roast the broccoli on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa as per package instructions if not pre-cooked, then measure out 1/3 cup cooked quinoa.

  • 6

    Plate the roasted chicken thigh alongside the quinoa and broccoli. Top the chicken with a dollop of plain nonfat Greek yogurt for extra creaminess and a boost of protein.

  • 7

    Serve immediately and enjoy your balanced, nutritious dinner.