Herb-Crusted 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-Crusted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs coated in a savory garlic-herb rub, served with fluffy quinoa and tender-crisp steamed broccoli for a satisfying meal with a bright, zesty lemon finish.

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NUTRITION

470kcal
Protein
46.6g
Fat
16g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Thighs

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Pat chicken thighs dry and rub with olive oil, minced garlic, dried thyme, and rosemary.

  • 3

    Place chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While chicken roasts, rinse quinoa and cook according to package instructions until fluffy.

  • 5

    Steam broccoli florets until tender-crisp and bright green.

  • 6

    Plate the chicken alongside the quinoa and broccoli, finishing with a squeeze of fresh lemon juice.

Herb-Crusted 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-Crusted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs coated in a savory garlic-herb rub, served with fluffy quinoa and tender-crisp steamed broccoli for a satisfying meal with a bright, zesty lemon finish.

NUTRITION

470kcal
Protein
46.6g
Fat
16g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Thighs

2/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Pat chicken thighs dry and rub with olive oil, minced garlic, dried thyme, and rosemary.

  • 3

    Place chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While chicken roasts, rinse quinoa and cook according to package instructions until fluffy.

  • 5

    Steam broccoli florets until tender-crisp and bright green.

  • 6

    Plate the chicken alongside the quinoa and broccoli, finishing with a squeeze of fresh lemon juice.