Name: Lemon Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 12 spears 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-garlic marinade and crisp asparagus for a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.0g

Fat

27.8g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

12 spears Asparagus

0.5 cup Cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper.
3
Arrange the chicken thighs and trimmed asparagus on the prepared baking sheet in a single layer.
4
Pour the lemon-herb marinade over the chicken and vegetables, using a brush or hands to ensure everything is thoroughly coated.
5
Roast for 22-25 minutes, or until the chicken is golden and the internal temperature reaches 165°F.
6
Serve the chicken and asparagus over the warm quinoa, drizzling any remaining pan juices over the top.