Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Brown Rice

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 Brown Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Brown Rice

Herb-rubbed chicken thighs oven-roasted until juicy, paired with nutty brown rice and tender steamed broccoli finished with a squeeze of fresh lemon.

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NUTRITION

451kcal
Protein
25.6g
Fat
19g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Brown Rice

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a small baking dish.

  • 3

    Rub the chicken with half of the olive oil, dried oregano, salt, and pepper.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, steam the broccoli florets over boiling water for 5-7 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and toss with the remaining olive oil.

  • 7

    Serve the roasted chicken alongside the rice and broccoli, drizzling the lemon juice over the broccoli just before eating.

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Brown Rice

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 Brown Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Brown Rice

Herb-rubbed chicken thighs oven-roasted until juicy, paired with nutty brown rice and tender steamed broccoli finished with a squeeze of fresh lemon.

NUTRITION

451kcal
Protein
25.6g
Fat
19g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Brown Rice

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a small baking dish.

  • 3

    Rub the chicken with half of the olive oil, dried oregano, salt, and pepper.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, steam the broccoli florets over boiling water for 5-7 minutes until tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked brown rice in a small saucepan or microwave and toss with the remaining olive oil.

  • 7

    Serve the roasted chicken alongside the rice and broccoli, drizzling the lemon juice over the broccoli just before eating.