Herb-Baked Chicken Thighs with Garlic Mashed Potatoes and Steamed Broccoli

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

Herb-Baked Chicken Thighs with Garlic Mashed Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Garlic Mashed Potatoes and Steamed Broccoli

Chicken thighs oven-roasted with rosemary and thyme, served with garlic-infused mashed potatoes and tender steamed broccoli for a creamy, comforting finish.

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NUTRITION

443kcal
Protein
46.0g
Fat
12.3g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1 medium Yukon Gold Potato

3 tablespoons Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 teaspoon Dried Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry and rub them with olive oil, dried rosemary, salt, and pepper.

  • 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 roasts, peel and dice the potato into 1-inch cubes.

  • 5

    Boil the potato cubes in a pot of salted water for about 12-15 minutes until fork-tender.

  • 6

    Drain the potatoes and return them to the pot, then mash with Greek yogurt and minced garlic until smooth.

  • 7

    Steam the broccoli florets over boiling water for 5-7 minutes until they are bright green and tender-crisp.

  • 8

    Plate the herb-baked chicken alongside the garlic mashed potatoes and steamed broccoli for a balanced meal.

Herb-Baked Chicken Thighs with Garlic Mashed Potatoes and Steamed Broccoli

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

Herb-Baked Chicken Thighs with Garlic Mashed Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Garlic Mashed Potatoes and Steamed Broccoli

Chicken thighs oven-roasted with rosemary and thyme, served with garlic-infused mashed potatoes and tender steamed broccoli for a creamy, comforting finish.

NUTRITION

443kcal
Protein
46.0g
Fat
12.3g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1 medium Yukon Gold Potato

3 tablespoons Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 teaspoon Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry and rub them with olive oil, dried rosemary, salt, and pepper.

  • 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 roasts, peel and dice the potato into 1-inch cubes.

  • 5

    Boil the potato cubes in a pot of salted water for about 12-15 minutes until fork-tender.

  • 6

    Drain the potatoes and return them to the pot, then mash with Greek yogurt and minced garlic until smooth.

  • 7

    Steam the broccoli florets over boiling water for 5-7 minutes until they are bright green and tender-crisp.

  • 8

    Plate the herb-baked chicken alongside the garlic mashed potatoes and steamed broccoli for a balanced meal.