Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with garlic and rosemary, served with fluffy quinoa and broccoli finished with a bright squeeze of lemon.

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NUTRITION

490kcal
Protein
46g
Fat
16.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

0.25 cup Dry Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 clove Garlic, minced

1 teaspoon Fresh Rosemary, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the quinoa under cold water and place it in a small pot with half a cup of water or broth.

  • 3

    Bring the quinoa to a boil then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

  • 4

    Toss the chicken thighs in a bowl with olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 5

    Place the chicken on the prepared baking sheet and roast for 20 to 22 minutes until the internal temperature reaches 165°F.

  • 6

    While the chicken roasts, steam the broccoli florets over boiling water for 5 to 6 minutes until they are tender-crisp.

  • 7

    Fluff the cooked quinoa with a fork and serve it alongside the roasted chicken and steamed broccoli with an optional lemon wedge.

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with garlic and rosemary, served with fluffy quinoa and broccoli finished with a bright squeeze of lemon.

NUTRITION

490kcal
Protein
46g
Fat
16.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

0.25 cup Dry Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 clove Garlic, minced

1 teaspoon Fresh Rosemary, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the quinoa under cold water and place it in a small pot with half a cup of water or broth.

  • 3

    Bring the quinoa to a boil then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

  • 4

    Toss the chicken thighs in a bowl with olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 5

    Place the chicken on the prepared baking sheet and roast for 20 to 22 minutes until the internal temperature reaches 165°F.

  • 6

    While the chicken roasts, steam the broccoli florets over boiling water for 5 to 6 minutes until they are tender-crisp.

  • 7

    Fluff the cooked quinoa with a fork and serve it alongside the roasted chicken and steamed broccoli with an optional lemon wedge.