Oven-Baked Chicken Thighs with Roasted Brussels Sprouts and Cauliflower Mash

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

Oven-Baked Chicken Thighs with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Brussels Sprouts and Cauliflower Mash

Oven-roasted chicken thighs and Brussels sprouts served over a garlic-infused cauliflower mash with a satisfyingly charred finish.

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NUTRITION

709kcal
Protein
73.9g
Fat
33.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

10 ounces Chicken Thighs (Boneless, Skinless)

1.5 cups Brussels Sprouts, halved

3 cups Cauliflower Florets

1.5 tablespoons Olive Oil

0.25 cup Non-fat Greek Yogurt

2 cloves Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, salt, and black pepper on one side of the baking sheet.

  • 3

    Season the chicken thighs with salt, pepper, and a pinch of garlic powder, then place them on the other side of the baking sheet.

  • 4

    Roast the chicken and sprouts for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sprouts are tender and charred.

  • 5

    While the chicken roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and the remaining 1 tablespoon of olive oil.

  • 7

    Blend the cauliflower mixture until completely smooth and creamy, seasoning with salt to taste.

  • 8

    Divide the garlic cauliflower mash between plates and top with the roasted chicken and crispy Brussels sprouts.

Oven-Baked Chicken Thighs with Roasted Brussels Sprouts and Cauliflower Mash

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

Oven-Baked Chicken Thighs with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Brussels Sprouts and Cauliflower Mash

Oven-roasted chicken thighs and Brussels sprouts served over a garlic-infused cauliflower mash with a satisfyingly charred finish.

NUTRITION

709kcal
Protein
73.9g
Fat
33.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

10 ounces Chicken Thighs (Boneless, Skinless)

1.5 cups Brussels Sprouts, halved

3 cups Cauliflower Florets

1.5 tablespoons Olive Oil

0.25 cup Non-fat Greek Yogurt

2 cloves Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with 1/2 tablespoon of olive oil, salt, and black pepper on one side of the baking sheet.

  • 3

    Season the chicken thighs with salt, pepper, and a pinch of garlic powder, then place them on the other side of the baking sheet.

  • 4

    Roast the chicken and sprouts for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sprouts are tender and charred.

  • 5

    While the chicken roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and the remaining 1 tablespoon of olive oil.

  • 7

    Blend the cauliflower mixture until completely smooth and creamy, seasoning with salt to taste.

  • 8

    Divide the garlic cauliflower mash between plates and top with the roasted chicken and crispy Brussels sprouts.