Name: Oven-Baked Lemon Herb Chicken Thighs with Steamed Green Beans and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Boneless Skinless Chicken Thighs; 0.5 cup Cooked Brown Rice; 1.5 cups Fresh Green Beans; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Lemon Zest; 1 teaspoon Fresh Rosemary, minced

Oven-Baked Lemon Herb Chicken Thighs with Steamed Green Beans and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Lemon Herb Chicken Thighs with Steamed Green Beans and Brown Rice

Tender chicken thighs roasted with fresh rosemary and lemon zest, served with fluffy brown rice and crisp steamed green beans.

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NUTRITION

Protein

53.5g

Fat

27.5g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Lemon Zest

1 teaspoon Fresh Rosemary, minced

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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 place them in a mixing bowl.
3
Toss the chicken with olive oil, lemon zest, minced rosemary, sea salt, and cracked black pepper.
4
Arrange the chicken on the prepared baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F.
5
While the chicken is roasting, place the green beans in a steamer basket over boiling water and steam for 5 to 7 minutes until tender-crisp.
6
Fluff the pre-cooked brown rice with a fork and warm if necessary.
7
Plate the juicy chicken alongside the rice and steamed beans, finishing the dish with a fresh squeeze of lemon juice.