Name: Roasted Chicken Thighs with Steamed Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Boneless Skinless Chicken Thighs; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with lemon and garlic, served with fluffy quinoa and steamed broccoli for a vibrant, tender finish.

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NUTRITION

Protein

37.6g

Fat

13.8g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

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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 a paper towel and place them on the prepared baking sheet.
3
Rub the chicken evenly with olive oil, garlic powder, salt, and black pepper.
4
Roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F and the edges are slightly golden.
5
While the chicken is roasting, prepare the quinoa according to the package instructions until fluffy.
6
Steam the broccoli florets over boiling water for 5-6 minutes until they are bright green and tender-crisp.
7
Plate the roasted chicken over the bed of quinoa and serve with the steamed broccoli, finishing with a fresh squeeze of lemon juice.