Name: Lemon-Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Boneless skinless chicken thighs; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1.5 cups Broccoli florets; 0.25 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

Oven-roasted chicken thighs marinated in zesty lemon and aromatic herbs, served with crisp-tender broccoli and fluffy quinoa for a vibrant, wholesome meal.

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NUTRITION

Protein

52.2g

Fat

25.2g

Carbs

26.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Broccoli florets

0.25 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
3
Add the boneless skinless chicken thighs and broccoli florets to the bowl, tossing thoroughly to ensure every piece is well-coated with the lemon-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 roasting.
5
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly charred edges.
6
Divide the warm cooked quinoa between plates and top with the roasted chicken and broccoli, drizzling any remaining juices from the pan over the top.