Oven-Baked Herb 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.

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with rosemary and thyme, served over a bed of fluffy quinoa with tender steamed broccoli for a clean, earthy finish.

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NUTRITION

464kcal
Protein
46.0g
Fat
14.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Dried Herb Blend (Rosemary and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F 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

    Drizzle the chicken with olive oil and toss with the dried rosemary, thyme, salt, and pepper until evenly coated.

  • 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, prepare the quinoa according to package directions if not already cooked.

  • 6

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until they are bright green and tender-crisp.

  • 7

    Fluff the quinoa with a fork and plate it alongside the roasted chicken and steamed broccoli.

Oven-Baked Herb 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.

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with rosemary and thyme, served over a bed of fluffy quinoa with tender steamed broccoli for a clean, earthy finish.

NUTRITION

464kcal
Protein
46.0g
Fat
14.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Dried Herb Blend (Rosemary and Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F 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

    Drizzle the chicken with olive oil and toss with the dried rosemary, thyme, salt, and pepper until evenly coated.

  • 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, prepare the quinoa according to package directions if not already cooked.

  • 6

    Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until they are bright green and tender-crisp.

  • 7

    Fluff the quinoa with a fork and plate it alongside the roasted chicken and steamed broccoli.