Herb-Roasted Chicken Thighs with Mixed Greens Salad

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

Herb-Roasted Chicken Thighs with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Mixed Greens Salad

Enjoy tender, herb-infused roasted chicken thighs paired with a refreshing mixed greens salad accented by crunchy almonds. The dish is naturally balanced with a creamy yogurt marinade and a light olive oil dressing, making it a wholesome, flavorful dinner that satisfies your protein needs and calorie targets.

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NUTRITION

389kcal
Protein
42.2g
Fat
23.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken thigh (skinless, boneless)

1/2 cup plain nonfat Greek yogurt

2 cups mixed salad greens

1 serving (about 12 raw almonds)

2 tsp extra virgin olive oil

2 tbsp fresh herbs (thyme and rosemary)

2 cloves garlic

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the Greek yogurt, minced garlic, chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken thighs evenly with the yogurt marinade. Allow them to marinate for at least 15 minutes while you prepare the salad.

  • 4

    Place the marinated chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and lightly browned.

  • 5

    Meanwhile, in a large bowl, toss together the mixed salad greens and almonds. Drizzle with the extra virgin olive oil and a pinch of salt and pepper, and gently toss to combine.

  • 6

    Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving alongside the fresh salad.

  • 7

    Plate the chicken and salad together for a balanced, flavorful dinner.

Herb-Roasted Chicken Thighs with Mixed Greens Salad

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

Herb-Roasted Chicken Thighs with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Mixed Greens Salad

Enjoy tender, herb-infused roasted chicken thighs paired with a refreshing mixed greens salad accented by crunchy almonds. The dish is naturally balanced with a creamy yogurt marinade and a light olive oil dressing, making it a wholesome, flavorful dinner that satisfies your protein needs and calorie targets.

NUTRITION

389kcal
Protein
42.2g
Fat
23.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken thigh (skinless, boneless)

1/2 cup plain nonfat Greek yogurt

2 cups mixed salad greens

1 serving (about 12 raw almonds)

2 tsp extra virgin olive oil

2 tbsp fresh herbs (thyme and rosemary)

2 cloves garlic

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the Greek yogurt, minced garlic, chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken thighs evenly with the yogurt marinade. Allow them to marinate for at least 15 minutes while you prepare the salad.

  • 4

    Place the marinated chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and lightly browned.

  • 5

    Meanwhile, in a large bowl, toss together the mixed salad greens and almonds. Drizzle with the extra virgin olive oil and a pinch of salt and pepper, and gently toss to combine.

  • 6

    Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving alongside the fresh salad.

  • 7

    Plate the chicken and salad together for a balanced, flavorful dinner.