Crispy Spiced Chicken Thighs with Roasted Root Vegetables and Creamy Lemon-Herb Drizzle

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

Crispy Spiced Chicken Thighs with Roasted Root Vegetables and Creamy Lemon-Herb Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken Thighs with Roasted Root Vegetables and Creamy Lemon-Herb Drizzle

Enjoy a vibrant plate featuring savory spiced chicken thighs paired with caramelized roasted carrots and parsnips, all drizzled with a refreshing creamy lemon-herb sauce. This dish balances a satisfying crunch with a bright, zesty finish that elevates any meal.

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NUTRITION

364kcal
Protein
36.3g
Fat
16.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless, skinless chicken thigh

1/2 cup sliced carrots

1/2 cup sliced parsnips

1 teaspoon olive oil

2 tablespoons nonfat Greek yogurt

1 teaspoon lemon juice

Spices (cumin, paprika, garlic powder) to taste

1 tablespoon fresh herbs (parsley/dill)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry. Rub all sides with your chosen spices (cumin, paprika, garlic powder) ensuring even coverage.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the sliced carrots and parsnips with olive oil and a pinch of salt and pepper. Spread them around the chicken on the baking sheet.

  • 5

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

  • 6

    While the chicken and vegetables roast, prepare the creamy lemon-herb drizzle by stirring together the nonfat Greek yogurt, lemon juice, and fresh chopped herbs.

  • 7

    Once cooked, plate the chicken thigh with a generous serving of the roasted vegetables and drizzle the creamy lemon-herb sauce over the top.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Crispy Spiced Chicken Thighs with Roasted Root Vegetables and Creamy Lemon-Herb Drizzle

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

Crispy Spiced Chicken Thighs with Roasted Root Vegetables and Creamy Lemon-Herb Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chicken Thighs with Roasted Root Vegetables and Creamy Lemon-Herb Drizzle

Enjoy a vibrant plate featuring savory spiced chicken thighs paired with caramelized roasted carrots and parsnips, all drizzled with a refreshing creamy lemon-herb sauce. This dish balances a satisfying crunch with a bright, zesty finish that elevates any meal.

NUTRITION

364kcal
Protein
36.3g
Fat
16.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless, skinless chicken thigh

1/2 cup sliced carrots

1/2 cup sliced parsnips

1 teaspoon olive oil

2 tablespoons nonfat Greek yogurt

1 teaspoon lemon juice

Spices (cumin, paprika, garlic powder) to taste

1 tablespoon fresh herbs (parsley/dill)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry. Rub all sides with your chosen spices (cumin, paprika, garlic powder) ensuring even coverage.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the sliced carrots and parsnips with olive oil and a pinch of salt and pepper. Spread them around the chicken on the baking sheet.

  • 5

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

  • 6

    While the chicken and vegetables roast, prepare the creamy lemon-herb drizzle by stirring together the nonfat Greek yogurt, lemon juice, and fresh chopped herbs.

  • 7

    Once cooked, plate the chicken thigh with a generous serving of the roasted vegetables and drizzle the creamy lemon-herb sauce over the top.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.