Name: Savory Herb-Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz boneless skinless chicken thighs; 0.5 tbsp extra virgin olive oil; 1 tsp dried rosemary; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup broccoli florets; 0.5 cup cooked quinoa; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Savory Herb-Roasted Chicken Thighs

Roasted chicken thighs seasoned with fragrant rosemary and garlic, served alongside fluffy quinoa and crisp-tender broccoli for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

42.9g

Fat

27.1g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup cooked quinoa

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the chicken thighs dry with paper towels to ensure a better sear.
3
In a small bowl, whisk together half the olive oil, rosemary, garlic powder, salt, and pepper.
4
Rub the herb mixture evenly over both sides of the chicken thighs.
5
Toss the broccoli florets in a separate bowl with the remaining olive oil and a pinch of salt.
6
Arrange the chicken and broccoli on the prepared baking sheet in a single layer.
7
Roast for 22 minutes or until the chicken is cooked through and the broccoli is tender with charred edges.
8
Serve the roasted chicken and vegetables over the warm quinoa and finish with a bright squeeze of lemon juice.