Oven-Roasted Chicken Thighs with Creamy Avocado and Mixed Greens

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

Oven-Roasted Chicken Thighs with Creamy Avocado and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Oven-Roasted Chicken Thighs with Creamy Avocado and Mixed Greens

Enjoy succulent oven-roasted chicken thighs paired with a refreshing salad of mixed greens and a creamy avocado dressing. This vibrant plate offers juicy, tender chicken, balanced with healthy fats and a burst of citrus, making a delightful and satisfying meal.

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NUTRITION

564kcal
Protein
59.1g
Fat
35.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Thigh (skinless, roasted)

1/2 Avocado (approx. 100g)

2 cups Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and season them generously with salt and pepper.

  • 3

    Place the chicken thighs on a lightly oiled baking sheet. Roast in the oven for about 25-30 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the salad by placing mixed greens in a bowl.

  • 5

    In a separate small bowl, mash the avocado with lemon juice, a pinch of salt, and pepper to create a creamy dressing.

  • 6

    Once the chicken thighs are done, let them rest for a few minutes before slicing or serving whole alongside the greens.

  • 7

    Drizzle the avocado dressing over the mixed greens and serve with the roasted chicken.

Oven-Roasted Chicken Thighs with Creamy Avocado and Mixed Greens

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

Oven-Roasted Chicken Thighs with Creamy Avocado and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Oven-Roasted Chicken Thighs with Creamy Avocado and Mixed Greens

Enjoy succulent oven-roasted chicken thighs paired with a refreshing salad of mixed greens and a creamy avocado dressing. This vibrant plate offers juicy, tender chicken, balanced with healthy fats and a burst of citrus, making a delightful and satisfying meal.

NUTRITION

564kcal
Protein
59.1g
Fat
35.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

200g Chicken Thigh (skinless, roasted)

1/2 Avocado (approx. 100g)

2 cups Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and season them generously with salt and pepper.

  • 3

    Place the chicken thighs on a lightly oiled baking sheet. Roast in the oven for about 25-30 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the salad by placing mixed greens in a bowl.

  • 5

    In a separate small bowl, mash the avocado with lemon juice, a pinch of salt, and pepper to create a creamy dressing.

  • 6

    Once the chicken thighs are done, let them rest for a few minutes before slicing or serving whole alongside the greens.

  • 7

    Drizzle the avocado dressing over the mixed greens and serve with the roasted chicken.