Oven-Baked 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 Chicken Thighs with Steamed Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Steamed Broccoli and Brown Rice

Tender chicken thighs seasoned with garlic and herbs, oven-baked until juicy and served with nutty brown rice and vibrant, crisp-tender broccoli.

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NUTRITION

481kcal
Protein
32.5g
Fat
21g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Thighs

3/4 cup Cooked Brown Rice

1 cup Broccoli Florets

1 cup Fresh Arugula

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1/4 tsp Salt

1/4 tsp Black Pepper

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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 paper towels and place them in a medium mixing bowl.

  • 3

    Toss the chicken with olive oil, garlic powder, smoked paprika, salt, and black pepper until every piece is evenly coated.

  • 4

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

  • 5

    While the chicken is baking, steam the broccoli florets over boiling water for about 5 minutes until they are vibrant and crisp-tender.

  • 6

    If your brown rice is not already prepared, cook it according to the package instructions using water or low-sodium broth.

  • 7

    To serve, place a handful of fresh arugula on the plate, top with the roasted chicken thighs, and serve alongside the warm brown rice and steamed broccoli.

Oven-Baked 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 Chicken Thighs with Steamed Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Steamed Broccoli and Brown Rice

Tender chicken thighs seasoned with garlic and herbs, oven-baked until juicy and served with nutty brown rice and vibrant, crisp-tender broccoli.

NUTRITION

481kcal
Protein
32.5g
Fat
21g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Thighs

3/4 cup Cooked Brown Rice

1 cup Broccoli Florets

1 cup Fresh Arugula

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with paper towels and place them in a medium mixing bowl.

  • 3

    Toss the chicken with olive oil, garlic powder, smoked paprika, salt, and black pepper until every piece is evenly coated.

  • 4

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

  • 5

    While the chicken is baking, steam the broccoli florets over boiling water for about 5 minutes until they are vibrant and crisp-tender.

  • 6

    If your brown rice is not already prepared, cook it according to the package instructions using water or low-sodium broth.

  • 7

    To serve, place a handful of fresh arugula on the plate, top with the roasted chicken thighs, and serve alongside the warm brown rice and steamed broccoli.