Herb-Marinated Chicken Thighs with Creamy White Bean Mash and Roasted Brussels Sprouts

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

Herb-Marinated Chicken Thighs with Creamy White Bean Mash and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken Thighs with Creamy White Bean Mash and Roasted Brussels Sprouts

Herb-marinated chicken thighs seared until juicy and served over a velvety white bean mash with crispy roasted brussels sprouts.

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NUTRITION

710kcal
Protein
60g
Fat
31.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thighs

1 cup Canned Cannellini Beans, rinsed and drained

1.5 cups Brussels Sprouts, halved

1.5 tablespoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Lemon Juice

1 teaspoon Fresh Rosemary, chopped

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PREPARATION

  • 1

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

  • 2

    Toss the halved brussels sprouts with 0.5 tablespoon of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the edges are crispy.

  • 4

    In a bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, minced garlic, and chopped rosemary.

  • 5

    Add the chicken thighs to the marinade and let sit for at least 10 minutes.

  • 6

    Heat a large skillet over medium-high heat and sear the chicken thighs for 5-7 minutes per side until fully cooked through.

  • 7

    While the chicken cooks, place the cannellini beans in a small saucepan with the remaining 0.5 tablespoon of olive oil and a splash of water.

  • 8

    Heat the beans over medium heat for 5 minutes, then mash with a fork or immersion blender until velvety and smooth.

  • 9

    Serve the seared chicken over the warm bean mash with the roasted brussels sprouts on the side.

Herb-Marinated Chicken Thighs with Creamy White Bean Mash and Roasted Brussels Sprouts

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

Herb-Marinated Chicken Thighs with Creamy White Bean Mash and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken Thighs with Creamy White Bean Mash and Roasted Brussels Sprouts

Herb-marinated chicken thighs seared until juicy and served over a velvety white bean mash with crispy roasted brussels sprouts.

NUTRITION

710kcal
Protein
60g
Fat
31.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thighs

1 cup Canned Cannellini Beans, rinsed and drained

1.5 cups Brussels Sprouts, halved

1.5 tablespoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Lemon Juice

1 teaspoon Fresh Rosemary, chopped

PREPARATION

  • 1

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

  • 2

    Toss the halved brussels sprouts with 0.5 tablespoon of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the edges are crispy.

  • 4

    In a bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, minced garlic, and chopped rosemary.

  • 5

    Add the chicken thighs to the marinade and let sit for at least 10 minutes.

  • 6

    Heat a large skillet over medium-high heat and sear the chicken thighs for 5-7 minutes per side until fully cooked through.

  • 7

    While the chicken cooks, place the cannellini beans in a small saucepan with the remaining 0.5 tablespoon of olive oil and a splash of water.

  • 8

    Heat the beans over medium heat for 5 minutes, then mash with a fork or immersion blender until velvety and smooth.

  • 9

    Serve the seared chicken over the warm bean mash with the roasted brussels sprouts on the side.