Oven-Baked Chicken Thighs with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with lemon and herbs, served with fluffy quinoa and vibrant steamed broccoli for a bright, zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

461kcal
Protein
44.3g
Fat
17.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and rub them evenly with the olive oil, sea salt, cracked black pepper, and a pinch of dried oregano.

  • 3

    Place the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F and the edges are slightly golden.

  • 4

    While the chicken is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

  • 5

    Gently warm the pre-cooked quinoa in a small saucepan over low heat or in the microwave until heated through.

  • 6

    Plate the roasted chicken thighs alongside the quinoa and steamed broccoli, then drizzle the fresh lemon juice over the entire plate for a bright, zesty finish.

Oven-Baked Chicken Thighs with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with lemon and herbs, served with fluffy quinoa and vibrant steamed broccoli for a bright, zesty finish.

NUTRITION

461kcal
Protein
44.3g
Fat
17.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and rub them evenly with the olive oil, sea salt, cracked black pepper, and a pinch of dried oregano.

  • 3

    Place the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F and the edges are slightly golden.

  • 4

    While the chicken is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

  • 5

    Gently warm the pre-cooked quinoa in a small saucepan over low heat or in the microwave until heated through.

  • 6

    Plate the roasted chicken thighs alongside the quinoa and steamed broccoli, then drizzle the fresh lemon juice over the entire plate for a bright, zesty finish.