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 bright and crispy chicken dinner featuring tender, lemon-herb marinated chicken thighs, perfectly roasted asparagus, and fluffy quinoa. This balanced dish delivers vibrant citrus notes and fresh herbs, making it a nourishing yet satisfying meal.

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NUTRITION

543kcal
Protein
51.4g
Fat
23.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (skinless, boneless)

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken thighs in a shallow dish and pour half of the lemon-herb mixture over them. Let marinate for at least 15 minutes.

  • 4

    While the chicken marinates, trim and wash the asparagus. Toss with a little olive oil, salt, and pepper.

  • 5

    Arrange the asparagus on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy.

  • 6

    Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 4-5 minutes per side until they develop a crispy, golden exterior and reach an internal temperature of 165°F.

  • 7

    Prepare the quinoa as per package directions if not already cooked.

  • 8

    Plate the seared chicken thighs with a side of roasted asparagus and a serving of cooked quinoa. Drizzle the remaining lemon-herb sauce over the chicken and enjoy immediately.

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 bright and crispy chicken dinner featuring tender, lemon-herb marinated chicken thighs, perfectly roasted asparagus, and fluffy quinoa. This balanced dish delivers vibrant citrus notes and fresh herbs, making it a nourishing yet satisfying meal.

NUTRITION

543kcal
Protein
51.4g
Fat
23.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (skinless, boneless)

1 cup Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken thighs in a shallow dish and pour half of the lemon-herb mixture over them. Let marinate for at least 15 minutes.

  • 4

    While the chicken marinates, trim and wash the asparagus. Toss with a little olive oil, salt, and pepper.

  • 5

    Arrange the asparagus on a baking sheet and roast in the preheated oven for 10-12 minutes until tender and slightly crispy.

  • 6

    Heat a skillet over medium-high heat. Sear the marinated chicken thighs for about 4-5 minutes per side until they develop a crispy, golden exterior and reach an internal temperature of 165°F.

  • 7

    Prepare the quinoa as per package directions if not already cooked.

  • 8

    Plate the seared chicken thighs with a side of roasted asparagus and a serving of cooked quinoa. Drizzle the remaining lemon-herb sauce over the chicken and enjoy immediately.