YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken Thighs with Creamy Avocado Lentil Salad
Savor the vibrant flavors of tender, crispy chicken thighs accented with zesty lemon and fragrant herbs, paired with a refreshing, creamy avocado lentil salad. The dish offers a delightful balance of protein, healthy fats, and fiber, making it a nourishing option that excites the palate with each bite.
INGREDIENTS
1 piece (150g) Boneless Skinless Chicken Thigh
1/2 cup (100g) Cooked Lentils
1/4 medium (50g) Avocado
1/2 Lemon (30g) for juice
1 teaspoon Olive Oil
1 tablespoon Fresh Mixed Herbs
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken thigh dry and season with salt, pepper, and half of the mixed herbs. Drizzle with olive oil and the juice from half a lemon.
Place the chicken on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, until the exterior is crispy and the internal temperature reaches 165°F.
While the chicken roasts, prepare the salad by combining the cooked lentils, diced avocado, minced garlic, and the remaining fresh herbs in a bowl.
Lightly drizzle a bit more lemon juice and an optional small splash of olive oil over the salad. Gently toss to combine, ensuring the avocado remains chunky.
Once the chicken is done, let it rest for a few minutes. Plate the chicken thigh alongside a generous serving of the creamy avocado lentil salad.
Serve immediately and enjoy the blend of zesty, herb-infused chicken with the refreshing, creamy salad.