Roasted Chicken Thighs with Steamed Broccoli and Carrots

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

Roasted Chicken Thighs with Steamed Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Carrots

Oven-roasted chicken thighs seasoned with garlic and herbs, served alongside steamed broccoli and carrots for a meal that is perfectly tender.

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NUTRITION

400kcal
Protein
44.5g
Fat
16.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

7 ounce Boneless Skinless Chicken Thighs

1.5 cup Broccoli Florets

1 cup Sliced Carrots

1.5 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Pat chicken thighs dry and toss with olive oil, garlic powder, oregano, salt, and pepper.

  • 3

    Place chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While chicken roasts, place a steamer basket in a pot with an inch of water and bring to a boil.

  • 5

    Add sliced carrots to the steamer basket, cover, and steam for 3 minutes.

  • 6

    Add broccoli florets to the basket and steam for an additional 4 minutes until the vegetables are tender.

  • 7

    Serve the roasted chicken alongside the vibrant steamed vegetables.

Roasted Chicken Thighs with Steamed Broccoli and Carrots

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

Roasted Chicken Thighs with Steamed Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Carrots

Oven-roasted chicken thighs seasoned with garlic and herbs, served alongside steamed broccoli and carrots for a meal that is perfectly tender.

NUTRITION

400kcal
Protein
44.5g
Fat
16.3g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

7 ounce Boneless Skinless Chicken Thighs

1.5 cup Broccoli Florets

1 cup Sliced Carrots

1.5 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Pat chicken thighs dry and toss with olive oil, garlic powder, oregano, salt, and pepper.

  • 3

    Place chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 4

    While chicken roasts, place a steamer basket in a pot with an inch of water and bring to a boil.

  • 5

    Add sliced carrots to the steamer basket, cover, and steam for 3 minutes.

  • 6

    Add broccoli florets to the basket and steam for an additional 4 minutes until the vegetables are tender.

  • 7

    Serve the roasted chicken alongside the vibrant steamed vegetables.