Oven-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.

Oven-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Tender chicken thighs roasted with lemon and garlic, served over fluffy quinoa and crisp steamed broccoli.

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NUTRITION

439kcal
Protein
38.6g
Fat
15.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Boneless Skinless Chicken Thighs

0.67 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and rub them thoroughly with olive oil and minced garlic.

  • 3

    Season the chicken with a pinch of salt and pepper and place them on the prepared baking sheet.

  • 4

    Roast the chicken for 20 to 25 minutes until the internal temperature reaches 165°F and the edges are golden.

  • 5

    While the chicken roasts, prepare the quinoa by simmering in water until fluffy and all liquid is absorbed.

  • 6

    Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender-crisp.

  • 7

    Serve the roasted chicken over a bed of quinoa with the broccoli on the side and a fresh squeeze of lemon juice.

Oven-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.

Oven-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Tender chicken thighs roasted with lemon and garlic, served over fluffy quinoa and crisp steamed broccoli.

NUTRITION

439kcal
Protein
38.6g
Fat
15.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Boneless Skinless Chicken Thighs

0.67 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and rub them thoroughly with olive oil and minced garlic.

  • 3

    Season the chicken with a pinch of salt and pepper and place them on the prepared baking sheet.

  • 4

    Roast the chicken for 20 to 25 minutes until the internal temperature reaches 165°F and the edges are golden.

  • 5

    While the chicken roasts, prepare the quinoa by simmering in water until fluffy and all liquid is absorbed.

  • 6

    Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender-crisp.

  • 7

    Serve the roasted chicken over a bed of quinoa with the broccoli on the side and a fresh squeeze of lemon juice.