Name: Lemon Herb Roasted Chicken Thighs with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 cup cooked brown rice; 1 cup broccoli florets; 0.5 cup sliced carrots; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Roasted Chicken Thighs with Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Thighs with Vegetables

Tender chicken thighs roasted with vibrant lemon and herbs, served over fluffy brown rice with a side of crisp-tender broccoli and carrots.

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NUTRITION

Protein

40.1g

Fat

18.6g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced carrots

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the chicken thighs, broccoli florets, and sliced carrots.
3
Drizzle the olive oil and lemon juice over the chicken and vegetables.
4
Sprinkle the oregano, garlic powder, sea salt, and black pepper evenly over the mixture.
5
Toss everything thoroughly until the chicken and vegetables are well coated with the oil and seasonings.
6
Spread the ingredients in a single layer on the prepared baking sheet.
7
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Serve the roasted chicken and vegetables over the warmed brown rice.