Name: Oven-Baked Herb Chicken Thighs with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless Skinless Chicken Thighs; 2 cups Broccoli florets; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder; 0.5 tsp Dried Oregano; 0.5 tsp Dried Thyme; Pinch of Sea Salt and Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Roasted Broccoli

A sheet-pan dinner of herb-rubbed chicken thighs and broccoli florets, roasted until the edges are perfectly charred.

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NUTRITION

Protein

44.7g

Fat

23.3g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

2 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Dried Oregano

0.5 tsp Dried Thyme

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Trim any excess fat from the chicken thighs and pat them dry with a paper towel.
3
Cut the broccoli into bite-sized florets and place them in a large mixing bowl.
4
Whisk together the olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper in a small bowl.
5
Drizzle half of the herb oil over the broccoli and toss until evenly coated.
6
Rub the remaining herb oil over the chicken thighs until well-seasoned.
7
Arrange the chicken and broccoli in a single layer on the prepared baking sheet.
8
Bake for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the broccoli is tender.