Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Herb-roasted chicken thighs served over fluffy quinoa and vibrant steamed broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

447kcal
Protein
45.5g
Fat
16.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Pinch of Garlic Powder, Salt, and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.

  • 3

    Drizzle the chicken with olive oil and toss with dried oregano, dried thyme, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small saucepan over low heat or in the microwave.

  • 7

    Serve the roasted chicken thighs alongside the fluffy quinoa and steamed broccoli, finishing with an optional squeeze of fresh lemon for brightness.

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Herb-roasted chicken thighs served over fluffy quinoa and vibrant steamed broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

447kcal
Protein
45.5g
Fat
16.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

Pinch of Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.

  • 3

    Drizzle the chicken with olive oil and toss with dried oregano, dried thyme, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small saucepan over low heat or in the microwave.

  • 7

    Serve the roasted chicken thighs alongside the fluffy quinoa and steamed broccoli, finishing with an optional squeeze of fresh lemon for brightness.