Crispy Baked Chicken Thighs with Roasted Asparagus and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Cherry Tomatoes

A beautifully simple plate featuring savory, crispy baked chicken thighs paired with vibrant roasted asparagus and juicy cherry tomatoes. This dish offers a satisfying crunch from the veggies and a tangy hint of lemon, making each bite balanced and refreshing.

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NUTRITION

393kcal
Protein
46.3g
Fat
24g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (200g total)

5 Asparagus Spears (50g)

5 Cherry Tomatoes (75g)

1 tablespoon Olive Oil (14g)

1 Garlic Clove

1 tablespoon Lemon Juice

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Add minced garlic for an extra aromatic touch.

  • 3

    Place the chicken thighs on a baking tray lined with parchment paper. Season them generously with salt and pepper.

  • 4

    Arrange the vegetable mixture around the chicken thighs on the tray.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven and drizzle with fresh lemon juice before serving to enhance the flavors.

Crispy Baked Chicken Thighs with Roasted Asparagus and Cherry Tomatoes

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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Cherry Tomatoes

A beautifully simple plate featuring savory, crispy baked chicken thighs paired with vibrant roasted asparagus and juicy cherry tomatoes. This dish offers a satisfying crunch from the veggies and a tangy hint of lemon, making each bite balanced and refreshing.

NUTRITION

393kcal
Protein
46.3g
Fat
24g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (200g total)

5 Asparagus Spears (50g)

5 Cherry Tomatoes (75g)

1 tablespoon Olive Oil (14g)

1 Garlic Clove

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Add minced garlic for an extra aromatic touch.

  • 3

    Place the chicken thighs on a baking tray lined with parchment paper. Season them generously with salt and pepper.

  • 4

    Arrange the vegetable mixture around the chicken thighs on the tray.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven and drizzle with fresh lemon juice before serving to enhance the flavors.