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; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup sliced zucchini; 0.5 cup sliced yellow squash; 1 clove garlic

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 aromatic herbs, served with a vibrant medley of sautéed zucchini and yellow squash.

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NUTRITION

Protein

43.9g

Fat

30.0g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup sliced zucchini

0.5 cup sliced yellow squash

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2
In a medium bowl, whisk together half of the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3
Pat the chicken thighs dry with a paper towel, toss them in the lemon-herb marinade until well coated, and arrange them on the prepared baking sheet.
4
Roast the chicken for 20 to 25 minutes until the juices run clear and the internal temperature reaches 165°F.
5
While the chicken is roasting, heat the remaining half of the olive oil in a large skillet over medium heat.
6
Mince the garlic clove and add it to the skillet with the zucchini and yellow squash, sautéing for 5 to 7 minutes until the vegetables are tender-crisp and slightly golden.
7
Serve the roasted chicken thighs immediately alongside the warm vegetable medley.