Name: Lemon Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless skinless chicken thighs; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus; 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 a zesty lemon-herb marinade, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.5g

Fat

15.6g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken thighs

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
3
Place the chicken thighs and trimmed asparagus on the prepared baking sheet in a single layer.
4
Drizzle the lemon-herb mixture over the chicken and asparagus, tossing the vegetables to ensure they are evenly coated.
5
Roast in the oven for 20 to 22 minutes, or until the chicken is cooked through and the asparagus is tender and slightly charred.
6
Serve the roasted chicken and asparagus over the warm cooked quinoa to soak up the bright, citrusy juices.