Lemon-Herb Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

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

Lemon-Herb Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

Savor a zesty and herb-infused chicken thigh paired with crispy, caramelized Brussels sprouts and a side of fluffy quinoa. This dish balances vibrant lemon notes and aromatic rosemary and thyme, making every bite a celebration of wholesome, clean flavors.

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NUTRITION

418kcal
Protein
34.4g
Fat
17.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Thigh (skinless, boneless)

1 cup Brussels Sprouts (88g)

0.5 cup cooked Quinoa (92g)

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry, then season with salt, pepper, and a drizzle of olive oil.

  • 3

    In a small bowl, mix the lemon juice, minced garlic, and chopped fresh herbs. Rub this mixture over the chicken to infuse the flavors.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the Brussels sprouts with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Arrange the Brussels sprouts around the chicken on the baking sheet.

  • 7

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts turn crispy on the edges.

  • 8

    While the chicken and Brussels sprouts are roasting, reheat or fluff your pre-cooked quinoa if needed.

  • 9

    Plate the chicken thigh with a serving of quinoa and roasted Brussels sprouts. Serve immediately and enjoy the bright, zesty flavors!

Lemon-Herb Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

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

Lemon-Herb Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Crispy Brussels Sprouts and Quinoa

Savor a zesty and herb-infused chicken thigh paired with crispy, caramelized Brussels sprouts and a side of fluffy quinoa. This dish balances vibrant lemon notes and aromatic rosemary and thyme, making every bite a celebration of wholesome, clean flavors.

NUTRITION

418kcal
Protein
34.4g
Fat
17.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Thigh (skinless, boneless)

1 cup Brussels Sprouts (88g)

0.5 cup cooked Quinoa (92g)

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry, then season with salt, pepper, and a drizzle of olive oil.

  • 3

    In a small bowl, mix the lemon juice, minced garlic, and chopped fresh herbs. Rub this mixture over the chicken to infuse the flavors.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the Brussels sprouts with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Arrange the Brussels sprouts around the chicken on the baking sheet.

  • 7

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts turn crispy on the edges.

  • 8

    While the chicken and Brussels sprouts are roasting, reheat or fluff your pre-cooked quinoa if needed.

  • 9

    Plate the chicken thigh with a serving of quinoa and roasted Brussels sprouts. Serve immediately and enjoy the bright, zesty flavors!