Herb-Roasted Chicken Thighs with Garlic Zucchini and Sweet Peppers

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

Herb-Roasted Chicken Thighs with Garlic Zucchini and Sweet Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Garlic Zucchini and Sweet Peppers

Enjoy a savory and succulent herb-roasted chicken thigh paired with garlicky zucchini and sweet peppers, finished with a drizzle of olive oil. This dish brings a burst of fresh flavors and aromatic herbs to your plate, perfect for a light yet satisfying meal.

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NUTRITION

356kcal
Protein
47.3g
Fat
19.1g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Chicken Thigh (Boneless, Skinless)

1/2 medium Zucchini (100g)

1/2 cup sliced Sweet Red Pepper (75g)

1 Garlic Clove

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel. Season generously with salt, black pepper, and finely chopped rosemary and thyme.

  • 3

    In a small bowl, mince the garlic and combine it with olive oil.

  • 4

    Place the chicken thigh on a baking sheet. Surround it with sliced zucchini and sweet red pepper. Drizzle the garlic olive oil mixture over the vegetables and chicken.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Herb-Roasted Chicken Thighs with Garlic Zucchini and Sweet Peppers

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

Herb-Roasted Chicken Thighs with Garlic Zucchini and Sweet Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Garlic Zucchini and Sweet Peppers

Enjoy a savory and succulent herb-roasted chicken thigh paired with garlicky zucchini and sweet peppers, finished with a drizzle of olive oil. This dish brings a burst of fresh flavors and aromatic herbs to your plate, perfect for a light yet satisfying meal.

NUTRITION

356kcal
Protein
47.3g
Fat
19.1g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Chicken Thigh (Boneless, Skinless)

1/2 medium Zucchini (100g)

1/2 cup sliced Sweet Red Pepper (75g)

1 Garlic Clove

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel. Season generously with salt, black pepper, and finely chopped rosemary and thyme.

  • 3

    In a small bowl, mince the garlic and combine it with olive oil.

  • 4

    Place the chicken thigh on a baking sheet. Surround it with sliced zucchini and sweet red pepper. Drizzle the garlic olive oil mixture over the vegetables and chicken.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.