Herb-Roasted Chicken Thighs with Garlicky Sauteed Kale

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

Herb-Roasted Chicken Thighs with Garlicky Sauteed Kale

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Garlicky Sauteed Kale

Savor tender, herb-roasted chicken thighs paired with garlicky sautéed kale for a light yet satisfying dinner. The fragrant rosemary and thyme elevate the rich chicken while the kale offers a burst of freshness, creating a comforting, balanced plate that perfectly aligns with your nutritional goals.

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NUTRITION

283kcal
Protein
41.2g
Fat
8.3g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

180 grams Skinless Chicken Thigh

1/2 cup chopped Kale

1 clove Garlic, minced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, chopped fresh rosemary, and thyme.

  • 3

    Place the chicken thigh on a baking tray and roast in the oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is roasting, heat a non-stick skillet over medium heat and lightly coat with cooking spray.

  • 5

    Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the chopped kale and sauté for about 3-4 minutes until just wilted. Season with a pinch of salt and pepper.

  • 6

    Plate the roasted chicken thigh alongside the garlicky sautéed kale, and enjoy your nutritious dinner.

Herb-Roasted Chicken Thighs with Garlicky Sauteed Kale

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

Herb-Roasted Chicken Thighs with Garlicky Sauteed Kale

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Garlicky Sauteed Kale

Savor tender, herb-roasted chicken thighs paired with garlicky sautéed kale for a light yet satisfying dinner. The fragrant rosemary and thyme elevate the rich chicken while the kale offers a burst of freshness, creating a comforting, balanced plate that perfectly aligns with your nutritional goals.

NUTRITION

283kcal
Protein
41.2g
Fat
8.3g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

180 grams Skinless Chicken Thigh

1/2 cup chopped Kale

1 clove Garlic, minced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, chopped fresh rosemary, and thyme.

  • 3

    Place the chicken thigh on a baking tray and roast in the oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is roasting, heat a non-stick skillet over medium heat and lightly coat with cooking spray.

  • 5

    Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the chopped kale and sauté for about 3-4 minutes until just wilted. Season with a pinch of salt and pepper.

  • 6

    Plate the roasted chicken thigh alongside the garlicky sautéed kale, and enjoy your nutritious dinner.