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

Juicy herb-rubbed chicken thighs roasted until golden, served with fluffy quinoa and vibrant steamed broccoli florets finished with a dollop of zesty lemon-yogurt sauce.

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NUTRITION

448kcal
Protein
44.6g
Fat
14g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

1/4 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and toss them in a bowl with olive oil, dried oregano, salt, and pepper until evenly coated.

  • 3

    Arrange the chicken on the prepared baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F and the edges are slightly browned.

  • 4

    While the chicken is roasting, place the broccoli florets in a steamer basket over a pot of simmering water, cover, and steam for 5 to 7 minutes until tender-crisp and bright green.

  • 5

    In a small ramekin, whisk together the Greek yogurt and lemon juice with a pinch of salt to create a creamy finishing sauce.

  • 6

    Warm the pre-cooked quinoa if necessary and fluff it with a fork before placing it on the plate.

  • 7

    Serve the roasted chicken thighs alongside the quinoa and steamed broccoli, then top the chicken or vegetables with the zesty yogurt sauce.

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

Juicy herb-rubbed chicken thighs roasted until golden, served with fluffy quinoa and vibrant steamed broccoli florets finished with a dollop of zesty lemon-yogurt sauce.

NUTRITION

448kcal
Protein
44.6g
Fat
14g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Quinoa

1 cup Broccoli Florets

1/4 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and toss them in a bowl with olive oil, dried oregano, salt, and pepper until evenly coated.

  • 3

    Arrange the chicken on the prepared baking sheet and roast for 20 to 25 minutes or until the internal temperature reaches 165°F and the edges are slightly browned.

  • 4

    While the chicken is roasting, place the broccoli florets in a steamer basket over a pot of simmering water, cover, and steam for 5 to 7 minutes until tender-crisp and bright green.

  • 5

    In a small ramekin, whisk together the Greek yogurt and lemon juice with a pinch of salt to create a creamy finishing sauce.

  • 6

    Warm the pre-cooked quinoa if necessary and fluff it with a fork before placing it on the plate.

  • 7

    Serve the roasted chicken thighs alongside the quinoa and steamed broccoli, then top the chicken or vegetables with the zesty yogurt sauce.