Lemon-Herb Roasted Chicken Thighs with Fluffy Quinoa and Roasted Seasonal Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken Thighs with Fluffy Quinoa and Roasted Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Fluffy Quinoa and Roasted Seasonal Vegetables

Savor a delightful balance of flavors in this dish featuring succulent lemon-herb roasted chicken thighs paired with light, fluffy quinoa and a colorful medley of roasted seasonal vegetables. Perfect for a wholesome and nourishing meal, each bite combines bright, zesty lemon notes with aromatic herbs, ensuring every forkful is both satisfying and refreshing.

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NUTRITION

502kcal
Protein
35.2g
Fat
19g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) boneless, skinless chicken thigh

1 cup (185g) cooked quinoa

1 cup (80g) mixed seasonal vegetables

1 tbsp lemon juice

2 tbsp fresh mixed herbs (rosemary, thyme)

2 tsp olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Place the chicken thigh in a baking dish and rub the herb-lemon mixture evenly over it.

  • 4

    Arrange the mixed vegetables around the chicken in the dish. Drizzle a little extra olive oil and season if desired.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken and vegetables are roasting, prepare quinoa if not already cooked. Fluff with a fork once done.

  • 7

    Plate the roasted chicken thigh with a serving of quinoa and roasted vegetables.

  • 8

    Serve warm and enjoy a balanced, flavorful meal.

Lemon-Herb Roasted Chicken Thighs with Fluffy Quinoa and Roasted Seasonal Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken Thighs with Fluffy Quinoa and Roasted Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Fluffy Quinoa and Roasted Seasonal Vegetables

Savor a delightful balance of flavors in this dish featuring succulent lemon-herb roasted chicken thighs paired with light, fluffy quinoa and a colorful medley of roasted seasonal vegetables. Perfect for a wholesome and nourishing meal, each bite combines bright, zesty lemon notes with aromatic herbs, ensuring every forkful is both satisfying and refreshing.

NUTRITION

502kcal
Protein
35.2g
Fat
19g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) boneless, skinless chicken thigh

1 cup (185g) cooked quinoa

1 cup (80g) mixed seasonal vegetables

1 tbsp lemon juice

2 tbsp fresh mixed herbs (rosemary, thyme)

2 tsp olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Place the chicken thigh in a baking dish and rub the herb-lemon mixture evenly over it.

  • 4

    Arrange the mixed vegetables around the chicken in the dish. Drizzle a little extra olive oil and season if desired.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken and vegetables are roasting, prepare quinoa if not already cooked. Fluff with a fork once done.

  • 7

    Plate the roasted chicken thigh with a serving of quinoa and roasted vegetables.

  • 8

    Serve warm and enjoy a balanced, flavorful meal.