Grilled Chicken Thighs with Roasted Broccoli and Garlic Aioli

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

Grilled Chicken Thighs with Roasted Broccoli and Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Roasted Broccoli and Garlic Aioli

Grilled chicken thighs and roasted broccoli served with a dollop of zesty, creamy garlic aioli.

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NUTRITION

458kcal
Protein
39.3g
Fat
29.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli Florets

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Avocado Oil Mayonnaise

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with the olive oil, sea salt, and black pepper on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken thighs with salt, pepper, and a squeeze of fresh lemon juice.

  • 5

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small bowl, whisk together the avocado oil mayo, minced garlic, and a splash of lemon juice to create the aioli.

  • 7

    Serve the grilled chicken alongside the roasted broccoli with a generous dollop of the garlic aioli on top.

Grilled Chicken Thighs with Roasted Broccoli and Garlic Aioli

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

Grilled Chicken Thighs with Roasted Broccoli and Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Roasted Broccoli and Garlic Aioli

Grilled chicken thighs and roasted broccoli served with a dollop of zesty, creamy garlic aioli.

NUTRITION

458kcal
Protein
39.3g
Fat
29.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli Florets

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Avocado Oil Mayonnaise

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with the olive oil, sea salt, and black pepper on a baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken thighs with salt, pepper, and a squeeze of fresh lemon juice.

  • 5

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small bowl, whisk together the avocado oil mayo, minced garlic, and a splash of lemon juice to create the aioli.

  • 7

    Serve the grilled chicken alongside the roasted broccoli with a generous dollop of the garlic aioli on top.