Roasted Chicken Thighs with Garlic Green Beans and Quinoa

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

Roasted Chicken Thighs with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Garlic Green Beans and Quinoa

Herb-roasted chicken thighs served alongside garlic-sautéed green beans and fluffy quinoa, finished with a bright squeeze of lemon for a vibrant, savory bite.

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NUTRITION

491kcal
Protein
47.1g
Fat
16.9g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Quinoa

1 cup Fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

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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 season both sides with salt, black pepper, and dried oregano.

  • 3

    Place the chicken on the baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F and the edges are slightly golden.

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant.

  • 6

    Add the trimmed green beans to the skillet and sauté for 5 to 7 minutes until tender-crisp and vibrant green.

  • 7

    Fluff the quinoa with a fork and portion it onto a plate.

  • 8

    Top the quinoa with the roasted chicken thighs and serve the garlic green beans on the side, finishing with an optional squeeze of fresh lemon juice.

Roasted Chicken Thighs with Garlic Green Beans and Quinoa

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

Roasted Chicken Thighs with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Garlic Green Beans and Quinoa

Herb-roasted chicken thighs served alongside garlic-sautéed green beans and fluffy quinoa, finished with a bright squeeze of lemon for a vibrant, savory bite.

NUTRITION

491kcal
Protein
47.1g
Fat
16.9g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

3/4 cup Cooked Quinoa

1 cup Fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

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 season both sides with salt, black pepper, and dried oregano.

  • 3

    Place the chicken on the baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F and the edges are slightly golden.

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant.

  • 6

    Add the trimmed green beans to the skillet and sauté for 5 to 7 minutes until tender-crisp and vibrant green.

  • 7

    Fluff the quinoa with a fork and portion it onto a plate.

  • 8

    Top the quinoa with the roasted chicken thighs and serve the garlic green beans on the side, finishing with an optional squeeze of fresh lemon juice.