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.

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with lemon and herbs, served with fluffy quinoa and vibrant steamed broccoli, finished with a dollop of creamy garlic Greek yogurt.

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NUTRITION

429kcal
Protein
44.7g
Fat
13.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

160g Boneless Skinless Chicken Thighs

100g Cooked Quinoa

150g Broccoli Florets

45g Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the chicken thighs with olive oil, dried oregano, salt, and pepper until evenly coated.

  • 3

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

  • 4

    While the chicken roasts, steam the broccoli florets in a steamer basket over boiling water for 5 to 7 minutes until tender-crisp.

  • 5

    Prepare the yogurt sauce by whisking the Greek yogurt with a squeeze of fresh lemon juice and a pinch of garlic powder.

  • 6

    Fluff the pre-cooked quinoa and place it on a plate as a base.

  • 7

    Serve the roasted chicken and steamed broccoli over the quinoa and finish with a dollop of the creamy garlic yogurt sauce.

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.

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with lemon and herbs, served with fluffy quinoa and vibrant steamed broccoli, finished with a dollop of creamy garlic Greek yogurt.

NUTRITION

429kcal
Protein
44.7g
Fat
13.6g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

160g Boneless Skinless Chicken Thighs

100g Cooked Quinoa

150g Broccoli Florets

45g Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the chicken thighs with olive oil, dried oregano, salt, and pepper until evenly coated.

  • 3

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

  • 4

    While the chicken roasts, steam the broccoli florets in a steamer basket over boiling water for 5 to 7 minutes until tender-crisp.

  • 5

    Prepare the yogurt sauce by whisking the Greek yogurt with a squeeze of fresh lemon juice and a pinch of garlic powder.

  • 6

    Fluff the pre-cooked quinoa and place it on a plate as a base.

  • 7

    Serve the roasted chicken and steamed broccoli over the quinoa and finish with a dollop of the creamy garlic yogurt sauce.