Herb-Roasted Chicken Thighs with Steamed Broccoli

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

Herb-Roasted Chicken Thighs with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli

Tender chicken thighs roasted with aromatic dried herbs and garlic, served with vibrant steamed broccoli and a bright squeeze of fresh lemon.

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NUTRITION

300kcal
Protein
21.2g
Fat
21g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Boneless Skinless Chicken Thigh

1 cup Broccoli Florets

1.25 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1/2 tsp Dried Oregano

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a small parchment-lined baking dish.

  • 3

    In a small bowl, whisk together 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper.

  • 4

    Brush or toss the chicken thighs with the herb oil mixture until evenly coated.

  • 5

    Roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 6

    While the chicken is roasting, place broccoli florets in a steamer basket over boiling water.

  • 7

    Cover and steam the broccoli for 5-7 minutes until it is tender-crisp and bright green.

  • 8

    Remove the broccoli from the steamer and toss with the remaining 1/4 tablespoon of olive oil and the fresh lemon juice.

  • 9

    Serve the herb-roasted chicken alongside the steamed broccoli.

Herb-Roasted Chicken Thighs with Steamed Broccoli

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

Herb-Roasted Chicken Thighs with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli

Tender chicken thighs roasted with aromatic dried herbs and garlic, served with vibrant steamed broccoli and a bright squeeze of fresh lemon.

NUTRITION

300kcal
Protein
21.2g
Fat
21g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Boneless Skinless Chicken Thigh

1 cup Broccoli Florets

1.25 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1/2 tsp Dried Oregano

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a small parchment-lined baking dish.

  • 3

    In a small bowl, whisk together 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and pepper.

  • 4

    Brush or toss the chicken thighs with the herb oil mixture until evenly coated.

  • 5

    Roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 6

    While the chicken is roasting, place broccoli florets in a steamer basket over boiling water.

  • 7

    Cover and steam the broccoli for 5-7 minutes until it is tender-crisp and bright green.

  • 8

    Remove the broccoli from the steamer and toss with the remaining 1/4 tablespoon of olive oil and the fresh lemon juice.

  • 9

    Serve the herb-roasted chicken alongside the steamed broccoli.