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 garlic and herbs, served with fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

378kcal
Protein
36.9g
Fat
13g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 tsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and toss them in a bowl with olive oil, garlic powder, salt, and pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa by simmering in water or vegetable broth until fluffy and the liquid is absorbed.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until they are tender-crisp and bright green.

  • 6

    Plate the roasted chicken alongside the quinoa and steamed broccoli.

  • 7

    Drizzle the fresh lemon juice over the entire plate before serving for a bright, clean finish.

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 garlic and herbs, served with fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

378kcal
Protein
36.9g
Fat
13g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 tsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and toss them in a bowl with olive oil, garlic powder, salt, and pepper.

  • 3

    Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa by simmering in water or vegetable broth until fluffy and the liquid is absorbed.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until they are tender-crisp and bright green.

  • 6

    Plate the roasted chicken alongside the quinoa and steamed broccoli.

  • 7

    Drizzle the fresh lemon juice over the entire plate before serving for a bright, clean finish.