Oven-Baked Chicken Thighs with Steamed Broccoli 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 Steamed Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Steamed Broccoli and Cauliflower Mash

Herb-seasoned chicken thighs roasted until golden, served with creamy cauliflower mash and vibrant steamed broccoli, finished with a touch of melted ghee.

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NUTRITION

715kcal
Protein
78.3g
Fat
35.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

10.5 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli florets

2 cups Cauliflower florets

0.5 cup Non-fat Greek Yogurt

1 tablespoon Ghee

0.5 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chicken thighs with olive oil, salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 3

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

  • 4

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

  • 5

    Steam the broccoli florets in a separate basket for 5-6 minutes until they are bright green and tender-crisp.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor and blend with the Greek yogurt and ghee until smooth and creamy.

  • 7

    Season the cauliflower mash with a pinch of salt and serve alongside the roasted chicken and steamed broccoli.

Oven-Baked Chicken Thighs with Steamed Broccoli 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 Steamed Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Steamed Broccoli and Cauliflower Mash

Herb-seasoned chicken thighs roasted until golden, served with creamy cauliflower mash and vibrant steamed broccoli, finished with a touch of melted ghee.

NUTRITION

715kcal
Protein
78.3g
Fat
35.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

10.5 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli florets

2 cups Cauliflower florets

0.5 cup Non-fat Greek Yogurt

1 tablespoon Ghee

0.5 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chicken thighs with olive oil, salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 3

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

  • 4

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

  • 5

    Steam the broccoli florets in a separate basket for 5-6 minutes until they are bright green and tender-crisp.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor and blend with the Greek yogurt and ghee until smooth and creamy.

  • 7

    Season the cauliflower mash with a pinch of salt and serve alongside the roasted chicken and steamed broccoli.