Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Quinoa

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

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of crispy lemon herb chicken thighs paired with tender roasted asparagus and a bed of fluffy quinoa. The zesty marinade and aromatic herbs elevate the succulent chicken, while the lightly roasted asparagus and nutty quinoa add texture and balance, creating a wholesome meal that’s as satisfying as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
49.6g
Fat
21g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thigh (Boneless, Skinless) - 240g

1 cup Asparagus (134g)

1/2 cup cooked Quinoa (92g)

1/2 tbsp Olive Oil (7.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, minced garlic, chopped thyme and rosemary (from the sprigs), olive oil, salt, and pepper.

  • 3

    Pat the chicken thighs dry with paper towels. Rub the herb and lemon mixture evenly over both sides of the chicken thighs.

  • 4

    Place the seasoned chicken thighs on a baking sheet lined with parchment paper, leaving room between pieces for crisping.

  • 5

    In a separate bowl, toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Arrange the asparagus around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for about 25-30 minutes until the chicken is cooked through and the edges are crisp, and the asparagus is tender.

  • 8

    While the chicken and asparagus are baking, prepare the quinoa according to package instructions if not already cooked.

  • 9

    To serve, plate a portion of quinoa, top with a chicken thigh, and add a serving of roasted asparagus on the side. Drizzle any remaining pan juices over the top for extra flavor.

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Quinoa

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

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Quinoa

Enjoy a vibrant plate of crispy lemon herb chicken thighs paired with tender roasted asparagus and a bed of fluffy quinoa. The zesty marinade and aromatic herbs elevate the succulent chicken, while the lightly roasted asparagus and nutty quinoa add texture and balance, creating a wholesome meal that’s as satisfying as it is nutritious.

NUTRITION

497kcal
Protein
49.6g
Fat
21g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thigh (Boneless, Skinless) - 240g

1 cup Asparagus (134g)

1/2 cup cooked Quinoa (92g)

1/2 tbsp Olive Oil (7.5g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, minced garlic, chopped thyme and rosemary (from the sprigs), olive oil, salt, and pepper.

  • 3

    Pat the chicken thighs dry with paper towels. Rub the herb and lemon mixture evenly over both sides of the chicken thighs.

  • 4

    Place the seasoned chicken thighs on a baking sheet lined with parchment paper, leaving room between pieces for crisping.

  • 5

    In a separate bowl, toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Arrange the asparagus around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for about 25-30 minutes until the chicken is cooked through and the edges are crisp, and the asparagus is tender.

  • 8

    While the chicken and asparagus are baking, prepare the quinoa according to package instructions if not already cooked.

  • 9

    To serve, plate a portion of quinoa, top with a chicken thigh, and add a serving of roasted asparagus on the side. Drizzle any remaining pan juices over the top for extra flavor.