Baked Chicken Thighs with Garlic Rice and Roasted Asparagus

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

Baked Chicken Thighs with Garlic Rice and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Chicken Thighs with Garlic Rice and Roasted Asparagus

Crispy skin-on chicken thighs baked with aromatic herbs, served over garlic-infused rice and roasted asparagus with a hint of charred lemon.

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NUTRITION

874kcal
Protein
47.7g
Fat
46.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Chicken Thighs (Skin-on, bone-in)

0.4 cup Dry White Basmati Rice

1 cup Chicken Bone Broth

5.3 oz Asparagus Spears

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thighs dry with a paper towel and season them generously with sea salt, black pepper, and dried oregano.

  • 3

    In a small pot, sauté the minced garlic in a teaspoon of olive oil, then add the dry rice and grill it in the pan for two minutes until it starts to turn golden and fragrant.

  • 4

    Pour the chicken bone broth over the toasted rice, bring it to a boil, then reduce the heat and simmer covered until the liquid is fully absorbed.

  • 5

    Arrange the chicken thighs on a parchment-lined baking sheet and bake for 25 to 30 minutes until the skin is perfectly golden and crispy.

  • 6

    Toss the asparagus with the remaining olive oil and a pinch of salt, then place them on the baking sheet for the final 12 minutes of roasting.

  • 7

    Serve the crispy chicken and tender roasted asparagus over a bed of the garlic-infused rice with a fresh squeeze of lemon.

Baked Chicken Thighs with Garlic Rice and Roasted Asparagus

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

Baked Chicken Thighs with Garlic Rice and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Chicken Thighs with Garlic Rice and Roasted Asparagus

Crispy skin-on chicken thighs baked with aromatic herbs, served over garlic-infused rice and roasted asparagus with a hint of charred lemon.

NUTRITION

874kcal
Protein
47.7g
Fat
46.3g
Carbs
69g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Chicken Thighs (Skin-on, bone-in)

0.4 cup Dry White Basmati Rice

1 cup Chicken Bone Broth

5.3 oz Asparagus Spears

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thighs dry with a paper towel and season them generously with sea salt, black pepper, and dried oregano.

  • 3

    In a small pot, sauté the minced garlic in a teaspoon of olive oil, then add the dry rice and grill it in the pan for two minutes until it starts to turn golden and fragrant.

  • 4

    Pour the chicken bone broth over the toasted rice, bring it to a boil, then reduce the heat and simmer covered until the liquid is fully absorbed.

  • 5

    Arrange the chicken thighs on a parchment-lined baking sheet and bake for 25 to 30 minutes until the skin is perfectly golden and crispy.

  • 6

    Toss the asparagus with the remaining olive oil and a pinch of salt, then place them on the baking sheet for the final 12 minutes of roasting.

  • 7

    Serve the crispy chicken and tender roasted asparagus over a bed of the garlic-infused rice with a fresh squeeze of lemon.