Name: Zesty Lemon-Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1.5 cups broccoli florets; 0.5 cup cooked quinoa

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Roasted Chicken Thighs

Oven-roasted chicken thighs infused with aromatic garlic and lemon, paired with crisp broccoli and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

42.0g

Fat

19.3g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

0.5 cup cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
In a medium mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Add the chicken thighs and broccoli florets to the bowl, tossing thoroughly until every piece is well coated with the herb marinade.
4
Spread the chicken and broccoli in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even browning.
5
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are slightly charred.
6
Place the warm cooked quinoa in a shallow bowl and top with the roasted chicken and broccoli, drizzling any remaining juices from the pan over the top.