Crispy Baked 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 Baked Chicken Thighs with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Quinoa

Enjoy a well-balanced dinner featuring crispy baked chicken thighs paired with tender roasted asparagus and a side of fluffy quinoa. The dish offers a delightful mix of textures and flavors – from the savory, perfectly seasoned chicken to the vibrant and lightly-charred asparagus, all complemented by the nutty hint of quinoa.

Try 3 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
37.4g
Fat
16.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Thigh (skinless)

1 cup (134g) Asparagus

1 teaspoon Olive Oil

2 cloves Garlic

1/2 cup cooked Quinoa (93g)

1 teaspoon Lemon Zest

Pinch of Salt

Pinch of Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with a pinch of salt and black pepper.

  • 3

    Place the chicken on a baking tray lined with parchment paper.

  • 4

    In a small bowl, mix the olive oil, minced garlic (from the 2 cloves), and lemon zest. Brush this mixture evenly over the chicken thigh.

  • 5

    Arrange the asparagus around the chicken on the tray, and lightly drizzle any remaining olive oil mixture over them. Season with an additional pinch of salt and pepper if desired.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and has a crispy exterior, and the asparagus is tender and slightly charred.

  • 7

    While the chicken and asparagus bake, prepare 1/2 cup of cooked quinoa if not already done.

  • 8

    Serve the crispy baked chicken thigh alongside the roasted asparagus and quinoa for a balanced, nutrient-packed meal.

Crispy Baked 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 Baked Chicken Thighs with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Quinoa

Enjoy a well-balanced dinner featuring crispy baked chicken thighs paired with tender roasted asparagus and a side of fluffy quinoa. The dish offers a delightful mix of textures and flavors – from the savory, perfectly seasoned chicken to the vibrant and lightly-charred asparagus, all complemented by the nutty hint of quinoa.

NUTRITION

375kcal
Protein
37.4g
Fat
16.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Thigh (skinless)

1 cup (134g) Asparagus

1 teaspoon Olive Oil

2 cloves Garlic

1/2 cup cooked Quinoa (93g)

1 teaspoon Lemon Zest

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with a pinch of salt and black pepper.

  • 3

    Place the chicken on a baking tray lined with parchment paper.

  • 4

    In a small bowl, mix the olive oil, minced garlic (from the 2 cloves), and lemon zest. Brush this mixture evenly over the chicken thigh.

  • 5

    Arrange the asparagus around the chicken on the tray, and lightly drizzle any remaining olive oil mixture over them. Season with an additional pinch of salt and pepper if desired.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and has a crispy exterior, and the asparagus is tender and slightly charred.

  • 7

    While the chicken and asparagus bake, prepare 1/2 cup of cooked quinoa if not already done.

  • 8

    Serve the crispy baked chicken thigh alongside the roasted asparagus and quinoa for a balanced, nutrient-packed meal.