Name: Roasted Chicken Thighs with Steamed Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Boneless Skinless Chicken Thighs; 3/4 cup Cooked Quinoa; 1 1/2 cups Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil; 1/2 teaspoon Garlic Powder; 1/2 Lemon (juiced and zested); Pinch of Sea Salt and Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with lemon and garlic, served alongside fluffy quinoa and vibrant steamed broccoli with a hint of toasted sesame.

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NUTRITION

Protein

45.4g

Fat

14.5g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Quinoa

1 1/2 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

1/2 Lemon (juiced and zested)

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
Pat the chicken thighs dry with a paper towel and place them in a bowl.
3
Toss the chicken with olive oil, lemon zest, garlic powder, salt, and pepper until evenly coated.
4
Arrange the chicken on the prepared baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.
5
While the chicken is roasting, steam the broccoli florets over boiling water for 4-5 minutes until they are tender-crisp and bright green.
6
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
7
Divide the fluffy quinoa and steamed broccoli between plates.
8
Top with the roasted chicken thighs and finish with a fresh squeeze of lemon juice.