Herb-Baked 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.

Herb-Baked Chicken Thighs with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Garlic Green Beans and Quinoa

Oven-roasted chicken thighs seasoned with aromatic herbs, served alongside fluffy quinoa and green beans sautéed with a hint of garlic for a crisp finish.

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NUTRITION

469kcal
Protein
45.4g
Fat
14.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Thighs

1/4 cup Dry Quinoa

1.5 cups Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Dried Rosemary and Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and the dried herbs.

  • 3

    Place the chicken on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, rinse the quinoa in a fine-mesh strainer.

  • 5

    In a small saucepan, combine the quinoa with 1/2 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

  • 6

    Trim the ends of the green beans.

  • 7

    Heat the olive oil in a skillet over medium heat, add the minced garlic and sauté for 30 seconds until fragrant.

  • 8

    Add the green beans to the skillet with a splash of water, cover, and steam-sauté for 5-7 minutes until tender-crisp.

  • 9

    Fluff the quinoa with a fork and serve alongside the herb-baked chicken and garlic green beans.

Herb-Baked 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.

Herb-Baked Chicken Thighs with Garlic Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Garlic Green Beans and Quinoa

Oven-roasted chicken thighs seasoned with aromatic herbs, served alongside fluffy quinoa and green beans sautéed with a hint of garlic for a crisp finish.

NUTRITION

469kcal
Protein
45.4g
Fat
14.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Thighs

1/4 cup Dry Quinoa

1.5 cups Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Dried Rosemary and Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and the dried herbs.

  • 3

    Place the chicken on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is baking, rinse the quinoa in a fine-mesh strainer.

  • 5

    In a small saucepan, combine the quinoa with 1/2 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

  • 6

    Trim the ends of the green beans.

  • 7

    Heat the olive oil in a skillet over medium heat, add the minced garlic and sauté for 30 seconds until fragrant.

  • 8

    Add the green beans to the skillet with a splash of water, cover, and steam-sauté for 5-7 minutes until tender-crisp.

  • 9

    Fluff the quinoa with a fork and serve alongside the herb-baked chicken and garlic green beans.