Name: Herb-Crusted Baked Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 0.25 tbsp extra virgin olive oil; 1 tbsp almond flour; 1 tbsp grated parmesan cheese; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.5 cups broccoli florets

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken Thighs

Oven-baked chicken thighs coated in a savory almond-herb crust, served with vibrant roasted broccoli for a satisfying crunch.

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NUTRITION

Protein

53.8g

Fat

29.3g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.25 tbsp extra virgin olive oil

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a shallow bowl, whisk together the almond flour, grated parmesan, dried oregano, garlic powder, sea salt, and black pepper until well combined.
3
Pat the chicken thighs thoroughly dry with paper towels to ensure the crust adheres and becomes crispy during baking.
4
Place the chicken in a bowl and drizzle with 0.5 tablespoons of olive oil, tossing to coat each piece evenly.
5
Dredge each chicken thigh in the almond-herb mixture, pressing firmly so the coating sticks to both sides, then place on the baking sheet.
6
In the same bowl used for the chicken, toss the broccoli florets with the remaining 0.5 tablespoons of olive oil and a tiny pinch of salt.
7
Arrange the broccoli in a single layer on the other side of the baking sheet and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.