Name: Lemon Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears; 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

Tender chicken thighs roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

40.5g

Fat

18.6g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
3
Place the chicken thighs and trimmed asparagus spears onto the prepared baking sheet.
4
Drizzle the lemon-herb marinade over the chicken and asparagus, using your hands or a brush to ensure everything is evenly coated.
5
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is lightly charred and tender.
6
Arrange the roasted chicken and asparagus over a bed of warm, fluffy quinoa and serve immediately.