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

Savor the bright flavors of zesty lemon and fresh herbs perfectly complementing the crispy, oven-roasted chicken thighs. Paired with tender roasted asparagus and fluffy quinoa, this dish provides a harmonious blend of textures and tastes—ideal for a wholesome dinner that feels as vibrant as it tastes.

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NUTRITION

306kcal
Protein
32.4g
Fat
12.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thigh

1/3 cup Cooked Quinoa

1/2 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the fresh lemon juice, chopped herbs, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the lemon-herb mixture all over. Let it marinate for 10 minutes.

  • 4

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

  • 5

    Toss the asparagus with olive oil, salt, and pepper, and spread them on a separate section of the tray.

  • 6

    Roast the chicken and asparagus in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 7

    While the chicken and asparagus are roasting, prepare the cooked quinoa if not already done.

  • 8

    Plate the chicken thigh with a serving of quinoa and roasted asparagus. Drizzle any remaining pan juices over the top and serve 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

Savor the bright flavors of zesty lemon and fresh herbs perfectly complementing the crispy, oven-roasted chicken thighs. Paired with tender roasted asparagus and fluffy quinoa, this dish provides a harmonious blend of textures and tastes—ideal for a wholesome dinner that feels as vibrant as it tastes.

NUTRITION

306kcal
Protein
32.4g
Fat
12.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thigh

1/3 cup Cooked Quinoa

1/2 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the fresh lemon juice, chopped herbs, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the lemon-herb mixture all over. Let it marinate for 10 minutes.

  • 4

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

  • 5

    Toss the asparagus with olive oil, salt, and pepper, and spread them on a separate section of the tray.

  • 6

    Roast the chicken and asparagus in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly crispy.

  • 7

    While the chicken and asparagus are roasting, prepare the cooked quinoa if not already done.

  • 8

    Plate the chicken thigh with a serving of quinoa and roasted asparagus. Drizzle any remaining pan juices over the top and serve immediately.