Name: Roasted Chicken Thighs with Steamed Broccoli and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 ounces Boneless Skinless Chicken Thighs; 0.55 cup Cooked Brown Rice; 1.5 cups Broccoli Florets; 1.5 teaspoons Olive Oil; 0.5 teaspoon Garlic Powder; 0.5 teaspoon Paprika; 0.25 teaspoon Salt; 0.25 teaspoon Black Pepper

Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Brown Rice

Oven-roasted chicken thighs seasoned with garlic and paprika, served with fluffy brown rice and tender steamed broccoli for a satisfying crunch.

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NUTRITION

Protein

43.9g

Fat

15.7g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Boneless Skinless Chicken Thighs

0.55 cup Cooked Brown Rice

1.5 cups Broccoli Florets

1.5 teaspoons Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Paprika

0.25 teaspoon Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.
3
Toss the chicken with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
4
Arrange the chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F.
5
While the chicken is roasting, prepare the brown rice according to the package instructions if not already cooked.
6
Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 7 minutes until they are vibrant green and tender-crisp.
7
Plate the roasted chicken thighs alongside the fluffy brown rice and steamed broccoli, serving immediately while warm.