Name: Grilled Chicken Thighs with Quinoa, Roasted Courgettes and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Boneless Skinless Chicken Thighs; 0.5 cup Cooked Quinoa; 1 cup Sliced Courgettes (Zucchini); 0.5 cup Chopped Carrots; 1 teaspoon Olive Oil; 2 tablespoons Nonfat Plain Greek Yogurt

Grilled Chicken Thighs with Quinoa, Roasted Courgettes and Carrots

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Quinoa, Roasted Courgettes and Carrots

Chicken thighs grilled until juicy and served over fluffy quinoa with oven-roasted carrots and courgettes, finished with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

40.4g

Fat

13.7g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1 cup Sliced Courgettes (Zucchini)

0.5 cup Chopped Carrots

1 teaspoon Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F and prepare an outdoor grill or indoor grill pan to medium-high heat.
2
Toss the sliced courgettes and chopped carrots with olive oil, salt, and pepper on a parchment-lined baking sheet.
3
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly caramelized.
4
Season the chicken thighs with your favorite herbs and grill for 5 to 7 minutes per side until the internal temperature reaches 165°F.
5
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
6
Arrange the grilled chicken over a bed of quinoa and serve alongside the roasted vegetables.
7
Top the chicken with a dollop of Greek yogurt for a creamy finish.