Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

Savor tender, herb-infused chicken thighs paired with crispy roasted Brussels sprouts and fluffy quinoa. This dish offers a delightful medley of textures and flavors, from the crispy edges of roasted sprouts to the savory, juicy chicken, all brought together by aromatic herbs.

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NUTRITION

502kcal
Protein
51.6g
Fat
20.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total)

1 cup Brussels Sprouts (88g)

1/2 cup cooked Quinoa (92g)

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with a paper towel. In a small bowl, combine garlic powder, dried thyme, salt, and pepper.

  • 3

    Rub the spice mix evenly over the chicken thighs.

  • 4

    Toss the halved Brussels sprouts in a bowl with olive oil, salt, and pepper.

  • 5

    Place the chicken thighs on a baking sheet lined with parchment paper. Arrange the Brussels sprouts around the chicken.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy on the edges.

  • 7

    While the chicken and Brussels sprouts roast, prepare the quinoa as per package instructions if not already cooked.

  • 8

    Plate the dish by placing a serving of quinoa, topping it with a roasted chicken thigh, and adding a side of crispy Brussels sprouts. Serve warm.

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

Savor tender, herb-infused chicken thighs paired with crispy roasted Brussels sprouts and fluffy quinoa. This dish offers a delightful medley of textures and flavors, from the crispy edges of roasted sprouts to the savory, juicy chicken, all brought together by aromatic herbs.

NUTRITION

502kcal
Protein
51.6g
Fat
20.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total)

1 cup Brussels Sprouts (88g)

1/2 cup cooked Quinoa (92g)

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with a paper towel. In a small bowl, combine garlic powder, dried thyme, salt, and pepper.

  • 3

    Rub the spice mix evenly over the chicken thighs.

  • 4

    Toss the halved Brussels sprouts in a bowl with olive oil, salt, and pepper.

  • 5

    Place the chicken thighs on a baking sheet lined with parchment paper. Arrange the Brussels sprouts around the chicken.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy on the edges.

  • 7

    While the chicken and Brussels sprouts roast, prepare the quinoa as per package instructions if not already cooked.

  • 8

    Plate the dish by placing a serving of quinoa, topping it with a roasted chicken thigh, and adding a side of crispy Brussels sprouts. Serve warm.