Crispy Baked Chicken Thighs with Roasted Asparagus

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

Crispy Baked Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus

Savor the delightful crunch of oven-baked, crispy chicken thighs paired with tender, roasted asparagus. This wholesome meal balances a satisfying protein punch with fresh, vibrant veggies and a drizzle of olive oil for an extra hint of flavor.

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NUTRITION

340kcal
Protein
42.5g
Fat
17.5g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (230g)

1 bunch Asparagus (134g)

1.5 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, and garlic powder.

  • 3

    Place the chicken thigh on a lined baking sheet and bake for about 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    Meanwhile, trim the asparagus by snapping off the woody ends. Toss the asparagus in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    After the chicken has baked for 10 minutes, add the asparagus to the baking sheet (or use a separate tray) and roast for the remaining 15-20 minutes until tender.

  • 6

    Remove from the oven, squeeze a lemon wedge over the asparagus for a fresh finish, and serve immediately alongside the crispy chicken thigh.

Crispy Baked Chicken Thighs with Roasted Asparagus

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

Crispy Baked Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus

Savor the delightful crunch of oven-baked, crispy chicken thighs paired with tender, roasted asparagus. This wholesome meal balances a satisfying protein punch with fresh, vibrant veggies and a drizzle of olive oil for an extra hint of flavor.

NUTRITION

340kcal
Protein
42.5g
Fat
17.5g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (230g)

1 bunch Asparagus (134g)

1.5 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, and garlic powder.

  • 3

    Place the chicken thigh on a lined baking sheet and bake for about 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    Meanwhile, trim the asparagus by snapping off the woody ends. Toss the asparagus in a bowl with olive oil, a pinch of salt, and pepper.

  • 5

    After the chicken has baked for 10 minutes, add the asparagus to the baking sheet (or use a separate tray) and roast for the remaining 15-20 minutes until tender.

  • 6

    Remove from the oven, squeeze a lemon wedge over the asparagus for a fresh finish, and serve immediately alongside the crispy chicken thigh.