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; 0.25 tbsp Olive oil; 1 tbsp 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

Oven-roasted chicken thighs marinated in bright lemon and aromatic herbs, served with crisp asparagus and fluffy quinoa for a vibrant, zesty finish.

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NUTRITION

Protein

47.6g

Fat

25.5g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.25 tbsp Olive oil

1 tbsp 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 and line a large baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
3
Place the chicken thighs and the trimmed asparagus spears in a large bowl, pour the marinade over them, and toss until everything is evenly coated.
4
Arrange the chicken thighs on one side of the prepared baking sheet and roast for 15 minutes.
5
Add the marinated asparagus to the other side of the baking sheet in a single layer and continue roasting for another 10-12 minutes until the chicken is cooked through and the asparagus is tender.
6
Serve the roasted chicken and asparagus over a bed of warm, fluffy quinoa.