Name: Oven-Baked Lemon Herb Chicken Thighs with Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.4 oz Boneless Skinless Chicken Thighs; 1.1 cups Asparagus spears; 1.25 tbsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice; 1 tsp Dried Oregano; Salt and Black Pepper to taste

Oven-Baked Lemon Herb Chicken Thighs with Steamed Asparagus

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Lemon Herb Chicken Thighs with Steamed Asparagus

Juicy chicken thighs roasted with garlic and fresh herbs, served alongside tender steamed asparagus with a bright squeeze of lemon.

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NUTRITION

Protein

43.9g

Fat

26g

Carbs

7.8g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Boneless Skinless Chicken Thighs

1.1 cups Asparagus spears

1.25 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small bowl, whisk together 1 tablespoon of olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
3
Pat the chicken thighs dry with a paper towel and place them on the prepared baking sheet.
4
Brush the lemon-herb mixture evenly over both sides of the chicken thighs.
5
Roast the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.
6
While the chicken is roasting, trim the woody ends off the asparagus.
7
Steam the asparagus over boiling water for 4-6 minutes until tender-crisp and vibrant green.
8
Toss the steamed asparagus with the remaining 1/4 tablespoon of olive oil and a pinch of salt.
9
Serve the roasted chicken thighs alongside the steamed asparagus, garnished with extra lemon zest if desired.