Oven-Baked Herb Chicken Thighs with Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli

Herb-rubbed chicken thighs roasted until juicy, served with vibrant steamed broccoli and a soft-boiled egg for a protein-packed meal with a savory, golden crust.

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NUTRITION

500kcal
Protein
61g
Fat
21.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli Florets

1 Large Egg

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Oregano

1 teaspoon Garlic Powder

Pinch of Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.

  • 3

    Toss the chicken with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated.

  • 4

    Arrange the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, bring a small pot of water to a boil and carefully lower the egg into the water.

  • 6

    Boil the egg for 7 minutes for a jammy yolk or 10 minutes for a hard-boiled yolk, then immediately transfer to an ice bath.

  • 7

    Steam the broccoli florets over boiling water for 5-7 minutes until they are tender-crisp and bright green.

  • 8

    Peel and halve the egg, then serve the roasted chicken alongside the steamed broccoli and the egg.

Oven-Baked Herb Chicken Thighs with Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli

Herb-rubbed chicken thighs roasted until juicy, served with vibrant steamed broccoli and a soft-boiled egg for a protein-packed meal with a savory, golden crust.

NUTRITION

500kcal
Protein
61g
Fat
21.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Boneless Skinless Chicken Thighs

2 cups Broccoli Florets

1 Large Egg

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Oregano

1 teaspoon Garlic Powder

Pinch of Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.

  • 3

    Toss the chicken with olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated.

  • 4

    Arrange the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, bring a small pot of water to a boil and carefully lower the egg into the water.

  • 6

    Boil the egg for 7 minutes for a jammy yolk or 10 minutes for a hard-boiled yolk, then immediately transfer to an ice bath.

  • 7

    Steam the broccoli florets over boiling water for 5-7 minutes until they are tender-crisp and bright green.

  • 8

    Peel and halve the egg, then serve the roasted chicken alongside the steamed broccoli and the egg.