Herb-Roasted Chicken Thighs with Steamed Lemon Broccoli

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

Herb-Roasted Chicken Thighs with Steamed Lemon Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Lemon Broccoli

Chicken thighs roasted with garlic and oregano, served with tender steamed broccoli and a bright squeeze of lemon for a zesty finish.

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NUTRITION

335kcal
Protein
36.3g
Fat
15.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

1 teaspoon Lemon Juice

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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 small mixing bowl.

  • 3

    Toss the chicken with one teaspoon of olive oil, minced garlic, dried oregano, salt, and 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, place the broccoli florets in a steamer basket over boiling water.

  • 6

    Cover and steam the broccoli for 5 to 7 minutes until it is tender-crisp and vibrant green.

  • 7

    Transfer the steamed broccoli to a bowl and toss with the remaining teaspoon of olive oil, lemon juice, and a pinch of salt.

  • 8

    Serve the roasted chicken thighs hot alongside the zesty steamed broccoli.

Herb-Roasted Chicken Thighs with Steamed Lemon Broccoli

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

Herb-Roasted Chicken Thighs with Steamed Lemon Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Lemon Broccoli

Chicken thighs roasted with garlic and oregano, served with tender steamed broccoli and a bright squeeze of lemon for a zesty finish.

NUTRITION

335kcal
Protein
36.3g
Fat
15.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 teaspoon Dried Oregano

1 teaspoon Lemon Juice

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 small mixing bowl.

  • 3

    Toss the chicken with one teaspoon of olive oil, minced garlic, dried oregano, salt, and 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, place the broccoli florets in a steamer basket over boiling water.

  • 6

    Cover and steam the broccoli for 5 to 7 minutes until it is tender-crisp and vibrant green.

  • 7

    Transfer the steamed broccoli to a bowl and toss with the remaining teaspoon of olive oil, lemon juice, and a pinch of salt.

  • 8

    Serve the roasted chicken thighs hot alongside the zesty steamed broccoli.