Roasted Chicken Thighs with Steamed Broccoli and Cauliflower Mash

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

Roasted Chicken Thighs with Steamed Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Cauliflower Mash

Herb-roasted chicken thighs served over a velvety cauliflower mash with a side of steamed broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

448kcal
Protein
53.4g
Fat
17.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Boneless Skinless Chicken Thighs

2 cups Cauliflower Florets

1.5 cups Broccoli Florets

1.5 teaspoons Olive Oil

1 tablespoon Non-fat Plain Greek Yogurt

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken thighs with salt, black pepper, and dried oregano.

  • 3

    Place the chicken on a parchment-lined baking sheet, drizzle with olive oil, and roast for 22 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 5

    Transfer the steamed cauliflower to a food processor along with the Greek yogurt and minced garlic, then blend until completely smooth and creamy.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the roasted chicken thighs, and serve with the broccoli on the side.

Roasted Chicken Thighs with Steamed Broccoli and Cauliflower Mash

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

Roasted Chicken Thighs with Steamed Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Cauliflower Mash

Herb-roasted chicken thighs served over a velvety cauliflower mash with a side of steamed broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

448kcal
Protein
53.4g
Fat
17.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Boneless Skinless Chicken Thighs

2 cups Cauliflower Florets

1.5 cups Broccoli Florets

1.5 teaspoons Olive Oil

1 tablespoon Non-fat Plain Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken thighs with salt, black pepper, and dried oregano.

  • 3

    Place the chicken on a parchment-lined baking sheet, drizzle with olive oil, and roast for 22 minutes until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 5

    Transfer the steamed cauliflower to a food processor along with the Greek yogurt and minced garlic, then blend until completely smooth and creamy.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the roasted chicken thighs, and serve with the broccoli on the side.