Name: Lemon Herb Chicken Thigh Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless skinless chicken thighs; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 2 cloves Garlic; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cherry tomatoes

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Thigh Bake

Tender chicken thighs roasted with vibrant asparagus and bursting cherry tomatoes in a zesty lemon-garlic herb sauce.

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NUTRITION

Protein

40.2g

Fat

24.6g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper until well combined.
3
Place the chicken thighs, trimmed asparagus spears, and cherry tomatoes on the prepared sheet pan in a single layer.
4
Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.
5
Spread the ingredients out again to ensure nothing is overlapping, which allows the vegetables to roast rather than steam.
6
Bake in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have just begun to burst.
7
Remove from the oven and let the chicken rest for 5 minutes on the pan to allow the juices to redistribute before serving.