Lemon Garlic Chicken Thighs with Roasted Broccoli and Bell Peppers

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

Lemon Garlic Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken Thighs with Roasted Broccoli and Bell Peppers

Oven-roasted chicken thighs marinated in zesty lemon and garlic, served with charred broccoli and sweet bell peppers over fluffy quinoa with a bright, citrusy finish.

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NUTRITION

549kcal
Protein
46.3g
Fat
25.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Thighs

1.5 cups Broccoli florets

1 medium Red Bell Pepper, sliced

1 tbsp Extra Virgin Olive Oil

0.5 cup cooked Quinoa

2 cloves Garlic, minced

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried oregano to create the marinade.

  • 3

    Place the chicken thighs, broccoli florets, and sliced bell peppers onto the prepared baking sheet in a single layer.

  • 4

    Drizzle the lemon-garlic marinade over the chicken and vegetables, tossing everything gently with your hands or tongs to ensure an even coating.

  • 5

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have slightly charred edges.

  • 6

    While the chicken roasts, warm your pre-cooked quinoa in a small pan or the microwave.

  • 7

    Serve the roasted chicken and vegetables over the bed of warm quinoa, drizzling any remaining juices from the pan over the top for extra flavor.

Lemon Garlic Chicken Thighs with Roasted Broccoli and Bell Peppers

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

Lemon Garlic Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken Thighs with Roasted Broccoli and Bell Peppers

Oven-roasted chicken thighs marinated in zesty lemon and garlic, served with charred broccoli and sweet bell peppers over fluffy quinoa with a bright, citrusy finish.

NUTRITION

549kcal
Protein
46.3g
Fat
25.1g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Thighs

1.5 cups Broccoli florets

1 medium Red Bell Pepper, sliced

1 tbsp Extra Virgin Olive Oil

0.5 cup cooked Quinoa

2 cloves Garlic, minced

1 tbsp Lemon Juice

1 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried oregano to create the marinade.

  • 3

    Place the chicken thighs, broccoli florets, and sliced bell peppers onto the prepared baking sheet in a single layer.

  • 4

    Drizzle the lemon-garlic marinade over the chicken and vegetables, tossing everything gently with your hands or tongs to ensure an even coating.

  • 5

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have slightly charred edges.

  • 6

    While the chicken roasts, warm your pre-cooked quinoa in a small pan or the microwave.

  • 7

    Serve the roasted chicken and vegetables over the bed of warm quinoa, drizzling any remaining juices from the pan over the top for extra flavor.