Oven-Baked Herb 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.

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with rosemary and garlic, served alongside fluffy quinoa and tender-crisp steamed broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
45.8g
Fat
16.4g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and toss them with olive oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Arrange the chicken on the baking sheet and roast for 20 to 25 minutes until golden and cooked through.

  • 4

    While the chicken is in the oven, bring water to a boil and steam the broccoli florets until they are just tender.

  • 5

    Prepare the quinoa according to package directions until it is light and fluffy.

  • 6

    Plate the roasted chicken over a bed of quinoa and serve with the broccoli on the side.

Oven-Baked Herb 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.

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Quinoa

Oven-roasted chicken thighs seasoned with rosemary and garlic, served alongside fluffy quinoa and tender-crisp steamed broccoli.

NUTRITION

445kcal
Protein
45.8g
Fat
16.4g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1.5 teaspoons Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and toss them with olive oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Arrange the chicken on the baking sheet and roast for 20 to 25 minutes until golden and cooked through.

  • 4

    While the chicken is in the oven, bring water to a boil and steam the broccoli florets until they are just tender.

  • 5

    Prepare the quinoa according to package directions until it is light and fluffy.

  • 6

    Plate the roasted chicken over a bed of quinoa and serve with the broccoli on the side.