YOUR SOLIN GENERATED RECIPE
Oven-Baked Chicken Thighs with Roasted Broccoli and Quinoa
Oven-roasted chicken thighs and broccoli florets served over a bed of fluffy quinoa with a squeeze of lemon and a hint of crisp garlic.
INGREDIENTS
6 ounces Boneless Skinless Chicken Thighs
0.75 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and garlic powder.
In a medium bowl, toss the broccoli florets with the olive oil and a pinch of salt until evenly coated.
Arrange the chicken and broccoli in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the broccoli edges are slightly charred.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the chicken and roasted broccoli over the quinoa and finish with a fresh squeeze of lemon juice.