Name: 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; 1 tbsp olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears; 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

Lemon Herb Roasted Chicken Thighs

Tender chicken thighs roasted with zesty lemon and fragrant herbs, served alongside crisp-tender asparagus for a bright and satisfying meal.

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NUTRITION

Protein

42.8g

Fat

26.0g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
3
Place the chicken thighs and trimmed asparagus spears on the prepared baking sheet, then drizzle the lemon-herb mixture over everything, tossing to coat evenly.
4
Arrange the chicken in a single layer and roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
5
Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
6
Serve the roasted chicken and asparagus over a bed of fluffy cooked quinoa, drizzling any remaining pan juices over the top.