YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Thighs with Steamed Broccoli and Quinoa
Tender chicken thighs roasted with fragrant herbs, served alongside fluffy quinoa and crisp-tender broccoli with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Boneless Skinless Chicken Thighs
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
0.5 tsp Dried Oregano
Sea salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.
Toss the chicken with one teaspoon of olive oil, dried oregano, sea salt, and black pepper until well coated.
Arrange the chicken on the prepared baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken roasts, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until vibrant green and crisp-tender.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
In a small bowl, whisk together the remaining teaspoon of olive oil and lemon juice to create a light dressing.
Plate the roasted chicken alongside the quinoa and steamed broccoli, drizzling the lemon dressing over the vegetables before serving.