Anti-Inflammatory Turmeric Chicken Thighs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Anti-Inflammatory Turmeric Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Turmeric Chicken Thighs with Roasted Vegetables

Oven-roasted chicken thighs rubbed with vibrant turmeric and ginger, served alongside golden, caramelized cauliflower and broccoli florets for a nourishing, savory meal.

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NUTRITION

529kcal
Protein
44.0g
Fat
34.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tsp ground turmeric

0.5 tsp ground ginger

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

1 cup broccoli florets

1 tsp lemon juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, turmeric, ginger, garlic powder, sea salt, and black pepper to create a marinade.

  • 3

    Place the chicken thighs on one side of the prepared baking sheet and pat them dry with a paper towel.

  • 4

    Arrange the cauliflower and broccoli florets on the other side of the baking sheet in a single layer.

  • 5

    Drizzle the turmeric oil mixture over both the chicken and the vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

  • 6

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

  • 7

    Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.

Anti-Inflammatory Turmeric Chicken Thighs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Anti-Inflammatory Turmeric Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Turmeric Chicken Thighs with Roasted Vegetables

Oven-roasted chicken thighs rubbed with vibrant turmeric and ginger, served alongside golden, caramelized cauliflower and broccoli florets for a nourishing, savory meal.

NUTRITION

529kcal
Protein
44.0g
Fat
34.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tsp ground turmeric

0.5 tsp ground ginger

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

1 cup broccoli florets

1 tsp lemon juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, turmeric, ginger, garlic powder, sea salt, and black pepper to create a marinade.

  • 3

    Place the chicken thighs on one side of the prepared baking sheet and pat them dry with a paper towel.

  • 4

    Arrange the cauliflower and broccoli florets on the other side of the baking sheet in a single layer.

  • 5

    Drizzle the turmeric oil mixture over both the chicken and the vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

  • 6

    Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.

  • 7

    Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.