Oven-Baked Herb Chicken Thighs with Roasted Broccoli

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

Oven-Baked Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Roasted Broccoli

Chicken thighs and broccoli roasted with garlic and dried herbs, served with a dollop of creamy, herb-whipped cottage cheese.

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NUTRITION

366kcal
Protein
40.9g
Fat
17.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

0.25 cup 2% Cottage Cheese

2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken thighs and cut the broccoli into uniform, bite-sized florets.

  • 3

    In a large bowl, toss the chicken and broccoli with the extra virgin olive oil, dried oregano, garlic powder, salt, and pepper until everything is well coated.

  • 4

    Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overlapping so they roast rather than steam.

  • 5

    Bake for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the broccoli has slightly charred, crispy edges.

  • 6

    While the chicken roasts, place the cottage cheese in a small blender or food processor and pulse until completely smooth and airy.

  • 7

    Plate the roasted chicken and broccoli and serve with the whipped herb cream on the side for a protein-packed dipping sauce.

Oven-Baked Herb Chicken Thighs with Roasted Broccoli

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

Oven-Baked Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Roasted Broccoli

Chicken thighs and broccoli roasted with garlic and dried herbs, served with a dollop of creamy, herb-whipped cottage cheese.

NUTRITION

366kcal
Protein
40.9g
Fat
17.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

0.25 cup 2% Cottage Cheese

2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Dried Oregano

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken thighs and cut the broccoli into uniform, bite-sized florets.

  • 3

    In a large bowl, toss the chicken and broccoli with the extra virgin olive oil, dried oregano, garlic powder, salt, and pepper until everything is well coated.

  • 4

    Spread the mixture onto the prepared baking sheet in a single layer, ensuring the pieces are not overlapping so they roast rather than steam.

  • 5

    Bake for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the broccoli has slightly charred, crispy edges.

  • 6

    While the chicken roasts, place the cottage cheese in a small blender or food processor and pulse until completely smooth and airy.

  • 7

    Plate the roasted chicken and broccoli and serve with the whipped herb cream on the side for a protein-packed dipping sauce.