Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

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

Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

Oven-roasted chicken thighs served over a warm bowl of nutty brown rice and tender steamed broccoli, finished with a savory, caramelized glaze.

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NUTRITION

594kcal
Protein
55.6g
Fat
16g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Thighs

1 cup Cooked Brown Rice

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and toss them in a bowl with olive oil, garlic powder, sea salt, and cracked black pepper.

  • 3

    Arrange the chicken on the prepared baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, steam the broccoli florets over a pot of simmering water until they are bright green and tender-crisp.

  • 5

    Prepare the brown rice according to the package instructions or fluff up pre-cooked rice in a small saucepan.

  • 6

    Assemble the dish by serving the roasted chicken alongside the rice and broccoli, tossing them together like a warm, nourishing salad bowl.

Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

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

Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

Oven-roasted chicken thighs served over a warm bowl of nutty brown rice and tender steamed broccoli, finished with a savory, caramelized glaze.

NUTRITION

594kcal
Protein
55.6g
Fat
16g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Thighs

1 cup Cooked Brown Rice

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and toss them in a bowl with olive oil, garlic powder, sea salt, and cracked black pepper.

  • 3

    Arrange the chicken on the prepared baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, steam the broccoli florets over a pot of simmering water until they are bright green and tender-crisp.

  • 5

    Prepare the brown rice according to the package instructions or fluff up pre-cooked rice in a small saucepan.

  • 6

    Assemble the dish by serving the roasted chicken alongside the rice and broccoli, tossing them together like a warm, nourishing salad bowl.