Herb-Roasted Chicken Thighs with Steamed Broccoli and Carrots

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Carrots

Herb-roasted chicken thighs served with tender steamed broccoli and carrots, finished with a drizzle of extra virgin olive oil and fragrant rosemary.

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NUTRITION

334kcal
Protein
20.3g
Fat
21.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2.2 oz Roasted Chicken Thigh (Skinless)

1 cup Steamed Broccoli

0.5 cup Steamed Carrots

1 tbsp Extra Virgin Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Season chicken thighs with dried rosemary, thyme, salt, and pepper.

  • 3

    Place chicken on a baking sheet and roast for 20-25 minutes until cooked through.

  • 4

    While chicken roasts, steam the broccoli florets and sliced carrots until tender-crisp.

  • 5

    Toss the steamed vegetables with half of the olive oil and a pinch of salt.

  • 6

    Serve the roasted chicken alongside the vegetables, drizzling the remaining olive oil over the chicken for a rich finish.

Herb-Roasted Chicken Thighs with Steamed Broccoli and Carrots

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Carrots

Herb-roasted chicken thighs served with tender steamed broccoli and carrots, finished with a drizzle of extra virgin olive oil and fragrant rosemary.

NUTRITION

334kcal
Protein
20.3g
Fat
21.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

2.2 oz Roasted Chicken Thigh (Skinless)

1 cup Steamed Broccoli

0.5 cup Steamed Carrots

1 tbsp Extra Virgin Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Season chicken thighs with dried rosemary, thyme, salt, and pepper.

  • 3

    Place chicken on a baking sheet and roast for 20-25 minutes until cooked through.

  • 4

    While chicken roasts, steam the broccoli florets and sliced carrots until tender-crisp.

  • 5

    Toss the steamed vegetables with half of the olive oil and a pinch of salt.

  • 6

    Serve the roasted chicken alongside the vegetables, drizzling the remaining olive oil over the chicken for a rich finish.