Baked Herb Chicken Thighs with Steamed Green Beans and Brown Rice

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

Baked Herb Chicken Thighs with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Baked Herb Chicken Thighs with Steamed Green Beans and Brown Rice

Tender chicken thighs roasted with fresh rosemary and garlic, served alongside crisp steamed green beans and nutty brown rice.

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NUTRITION

432kcal
Protein
36.2g
Fat
18.3g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    In a mixing bowl, toss the chicken thighs with olive oil, minced garlic, chopped rosemary, salt, and black pepper until evenly coated.

  • 3

    Place the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 6

    Plate the roasted chicken thighs alongside the brown rice and green beans, garnishing with a squeeze of fresh lemon if desired.

Baked Herb Chicken Thighs with Steamed Green Beans and Brown Rice

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

Baked Herb Chicken Thighs with Steamed Green Beans and Brown Rice

YOUR SOLIN GENERATED RECIPE

Baked Herb Chicken Thighs with Steamed Green Beans and Brown Rice

Tender chicken thighs roasted with fresh rosemary and garlic, served alongside crisp steamed green beans and nutty brown rice.

NUTRITION

432kcal
Protein
36.2g
Fat
18.3g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    In a mixing bowl, toss the chicken thighs with olive oil, minced garlic, chopped rosemary, salt, and black pepper until evenly coated.

  • 3

    Place the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until they are bright green and tender-crisp.

  • 5

    Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

  • 6

    Plate the roasted chicken thighs alongside the brown rice and green beans, garnishing with a squeeze of fresh lemon if desired.