Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Garlic-rubbed chicken thighs roasted until juicy, served over fluffy quinoa and vibrant steamed broccoli with a zesty lemon finish.

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NUTRITION

489kcal
Protein
43.6g
Fat
21.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and rub evenly with olive oil, garlic powder, salt, and black pepper.

  • 3

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

  • 4

    While the chicken is roasting, steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until tender and bright green.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff with a fork.

  • 6

    Plate the roasted chicken alongside the quinoa and steamed broccoli, then drizzle everything with fresh lemon juice before serving.

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Steamed Broccoli and Quinoa

Garlic-rubbed chicken thighs roasted until juicy, served over fluffy quinoa and vibrant steamed broccoli with a zesty lemon finish.

NUTRITION

489kcal
Protein
43.6g
Fat
21.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel and rub evenly with olive oil, garlic powder, salt, and black pepper.

  • 3

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

  • 4

    While the chicken is roasting, steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until tender and bright green.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff with a fork.

  • 6

    Plate the roasted chicken alongside the quinoa and steamed broccoli, then drizzle everything with fresh lemon juice before serving.