YOUR SOLIN GENERATED RECIPE
Herb-Baked Chicken Thighs with Garlic Mashed Potatoes
Herb-rubbed chicken thighs roasted until juicy, served with creamy garlic-infused mashed potatoes and crisp-tender steamed broccoli.
INGREDIENTS
6 ounces Boneless Skinless Chicken Thighs
150 grams Yukon Gold Potato
100 grams Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
2 tablespoons Unsweetened Almond Milk
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the chicken thighs dry and rub them with olive oil, dried oregano, thyme, sea salt, and cracked black pepper.
Place the chicken on the prepared baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.
While the chicken is roasting, peel and cube the potato, then boil in a pot of salted water until fork-tender, about 12-15 minutes.
Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until they are bright green and crisp-tender.
Drain the potatoes and return them to the pot; add the minced garlic and almond milk, then mash until smooth and creamy.
Serve the roasted chicken thighs alongside the garlic mash and steamed broccoli for a balanced, clean meal.