Herb-Roasted Chicken Thighs with Roasted Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Thighs with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Zucchini

Savor tender herb-roasted chicken thighs paired with lightly roasted zucchini and a delicate egg white drizzle. This dish balances subtle herbal flavors with a touch of roasted vegetable goodness, creating a satisfying dinner that is both nutritious and appealing.

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NUTRITION

211kcal
Protein
27.2g
Fat
9.7g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Thigh

100 g Zucchini

1 Egg White

Herbs & Spices

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry and season generously with a mix of chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the seasoned chicken thigh on a baking tray lined with parchment paper. Arrange sliced or chopped zucchini evenly around the chicken.

  • 4

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the zucchini is tender and lightly browned.

  • 5

    While the chicken and zucchini are roasting, lightly whisk the egg white until just frothy. In a non-stick pan over medium-low heat, gently cook the egg white to create a soft, delicate layer. This will be used as a garnish.

  • 6

    Once the chicken and zucchini are done, plate them and top the roasted zucchini with thin strips of the cooked egg white for an extra protein boost and visual appeal.

  • 7

    Serve immediately and enjoy your balanced, herb-infused dinner.

Herb-Roasted Chicken Thighs with Roasted Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Thighs with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Zucchini

Savor tender herb-roasted chicken thighs paired with lightly roasted zucchini and a delicate egg white drizzle. This dish balances subtle herbal flavors with a touch of roasted vegetable goodness, creating a satisfying dinner that is both nutritious and appealing.

NUTRITION

211kcal
Protein
27.2g
Fat
9.7g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Thigh

100 g Zucchini

1 Egg White

Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry and season generously with a mix of chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the seasoned chicken thigh on a baking tray lined with parchment paper. Arrange sliced or chopped zucchini evenly around the chicken.

  • 4

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the zucchini is tender and lightly browned.

  • 5

    While the chicken and zucchini are roasting, lightly whisk the egg white until just frothy. In a non-stick pan over medium-low heat, gently cook the egg white to create a soft, delicate layer. This will be used as a garnish.

  • 6

    Once the chicken and zucchini are done, plate them and top the roasted zucchini with thin strips of the cooked egg white for an extra protein boost and visual appeal.

  • 7

    Serve immediately and enjoy your balanced, herb-infused dinner.