Herb-Roasted Chicken Thighs with Squash and Garlic Rice

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

Herb-Roasted Chicken Thighs with Squash and Garlic Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Squash and Garlic Rice

Juicy herb-marinated chicken thighs roasted to perfection and served over fragrant garlic rice with tender sautéed zucchini and broccoli, finished with a bright squeeze of lemon.

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NUTRITION

782kcal
Protein
78.4g
Fat
28.5g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

12.5 ounces Boneless Skinless Chicken Thighs

1 cup Cooked White Rice

1 cup Broccoli Florets

1 cup Sliced Zucchini

0.75 tablespoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Rosemary and Thyme, chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a bowl.

  • 3

    Toss the chicken with half of the olive oil, the chopped rosemary and thyme, salt, and pepper until well coated.

  • 4

    Arrange the chicken on a parchment-lined baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, heat the remaining olive oil in a small skillet over medium heat and sauté the minced garlic until it is fragrant and just golden.

  • 6

    Stir the sautéed garlic and its oil into the warm cooked rice.

  • 7

    Steam the broccoli florets and sauté the zucchini slices in a non-stick pan with a splash of water until they are tender-crisp.

  • 8

    Serve the roasted chicken thighs over the garlic rice with the steamed broccoli and sautéed zucchini on the side.

Herb-Roasted Chicken Thighs with Squash and Garlic Rice

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

Herb-Roasted Chicken Thighs with Squash and Garlic Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Squash and Garlic Rice

Juicy herb-marinated chicken thighs roasted to perfection and served over fragrant garlic rice with tender sautéed zucchini and broccoli, finished with a bright squeeze of lemon.

NUTRITION

782kcal
Protein
78.4g
Fat
28.5g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

12.5 ounces Boneless Skinless Chicken Thighs

1 cup Cooked White Rice

1 cup Broccoli Florets

1 cup Sliced Zucchini

0.75 tablespoon Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Rosemary and Thyme, chopped

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a bowl.

  • 3

    Toss the chicken with half of the olive oil, the chopped rosemary and thyme, salt, and pepper until well coated.

  • 4

    Arrange the chicken on a parchment-lined baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, heat the remaining olive oil in a small skillet over medium heat and sauté the minced garlic until it is fragrant and just golden.

  • 6

    Stir the sautéed garlic and its oil into the warm cooked rice.

  • 7

    Steam the broccoli florets and sauté the zucchini slices in a non-stick pan with a splash of water until they are tender-crisp.

  • 8

    Serve the roasted chicken thighs over the garlic rice with the steamed broccoli and sautéed zucchini on the side.