Name: Herb-Baked Chicken Thighs with Brown Rice and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Boneless Skinless Chicken Thighs; 100 grams Cooked Brown Rice; 150 grams Broccoli Florets; 1 teaspoon Olive Oil; 1/2 teaspoon Dried Oregano; 1/2 teaspoon Garlic Powder; 1 tablespoon Fresh Lemon Juice

Herb-Baked Chicken Thighs with Brown Rice and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Brown Rice and Roasted Vegetables

Herb-marinated chicken thighs roasted until juicy, served alongside nutty brown rice and charred broccoli with a squeeze of bright lemon.

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NUTRITION

Protein

44.8g

Fat

15.4g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thighs

100 grams Cooked Brown Rice

150 grams Broccoli Florets

1 teaspoon Olive Oil

1/2 teaspoon Dried Oregano

1/2 teaspoon Garlic Powder

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the chicken thighs dry with a paper towel and season both sides evenly with dried oregano, garlic powder, salt, and black pepper.
3
Place the broccoli florets on the baking sheet, drizzle with olive oil and a pinch of salt, and toss to coat thoroughly.
4
Arrange the seasoned chicken thighs on the baking sheet next to the broccoli, ensuring they are not overlapping.
5
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are slightly charred.
6
While the chicken and vegetables are roasting, warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
7
Serve the chicken and roasted broccoli over the bed of warm brown rice, finishing the dish with a fresh squeeze of lemon juice.