Roasted Chicken Thighs with Garlic Broccoli and Jasmine Rice

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

Roasted Chicken Thighs with Garlic Broccoli and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Garlic Broccoli and Jasmine Rice

Oven-roasted chicken thighs and garlic-infused broccoli served over fluffy jasmine rice with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

488kcal
Protein
54.6g
Fat
15.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Chicken Thighs (boneless, skinless)

0.5 cup Jasmine Rice (cooked)

1.5 cups Broccoli florets

1 tsp Olive Oil

1 clove Garlic (minced)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and a pinch of onion powder.

  • 3

    In a mixing bowl, toss the broccoli florets with olive oil and minced garlic until evenly coated.

  • 4

    Place the chicken thighs on the prepared baking sheet and roast for 10 minutes.

  • 5

    Add the garlic broccoli to the same baking sheet, spreading it out in a single layer.

  • 6

    Continue roasting for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

  • 7

    While the chicken and vegetables roast, ensure your jasmine rice is cooked and fluffy.

  • 8

    Serve the roasted chicken and broccoli over the jasmine rice, finishing with a squeeze of fresh lemon if desired.

Roasted Chicken Thighs with Garlic Broccoli and Jasmine Rice

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

Roasted Chicken Thighs with Garlic Broccoli and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Garlic Broccoli and Jasmine Rice

Oven-roasted chicken thighs and garlic-infused broccoli served over fluffy jasmine rice with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

488kcal
Protein
54.6g
Fat
15.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Chicken Thighs (boneless, skinless)

0.5 cup Jasmine Rice (cooked)

1.5 cups Broccoli florets

1 tsp Olive Oil

1 clove Garlic (minced)

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and a pinch of onion powder.

  • 3

    In a mixing bowl, toss the broccoli florets with olive oil and minced garlic until evenly coated.

  • 4

    Place the chicken thighs on the prepared baking sheet and roast for 10 minutes.

  • 5

    Add the garlic broccoli to the same baking sheet, spreading it out in a single layer.

  • 6

    Continue roasting for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

  • 7

    While the chicken and vegetables roast, ensure your jasmine rice is cooked and fluffy.

  • 8

    Serve the roasted chicken and broccoli over the jasmine rice, finishing with a squeeze of fresh lemon if desired.