Herb-Roasted Chicken Thighs with Rainbow Mediterranean Vegetables

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

Herb-Roasted Chicken Thighs with Rainbow Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Rainbow Mediterranean Vegetables

Savor the robust flavors of herb-roasted chicken thighs paired with a vibrant medley of Mediterranean vegetables and protein-packed chickpeas. This dish features succulent, seasoned chicken and a colorful array of peppers, zucchini, onions, and tomatoes lightly tossed in olive oil, creating a hearty yet balanced meal perfect for a satisfying dinner.

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NUTRITION

440kcal
Protein
36.5g
Fat
15.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless)

1/2 cup Canned Chickpeas (drained)

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 piece Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

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 and season with salt, pepper, dried oregano, and dried basil.

  • 3

    Heat a small oven-safe skillet over medium-high heat and sear the chicken thigh for 2-3 minutes on each side until lightly browned.

  • 4

    In a bowl, combine chickpeas, red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Transfer the vegetable mixture around the chicken in the skillet.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

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

Herb-Roasted Chicken Thighs with Rainbow Mediterranean Vegetables

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

Herb-Roasted Chicken Thighs with Rainbow Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Rainbow Mediterranean Vegetables

Savor the robust flavors of herb-roasted chicken thighs paired with a vibrant medley of Mediterranean vegetables and protein-packed chickpeas. This dish features succulent, seasoned chicken and a colorful array of peppers, zucchini, onions, and tomatoes lightly tossed in olive oil, creating a hearty yet balanced meal perfect for a satisfying dinner.

NUTRITION

440kcal
Protein
36.5g
Fat
15.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless)

1/2 cup Canned Chickpeas (drained)

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 piece Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry and season with salt, pepper, dried oregano, and dried basil.

  • 3

    Heat a small oven-safe skillet over medium-high heat and sear the chicken thigh for 2-3 minutes on each side until lightly browned.

  • 4

    In a bowl, combine chickpeas, red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Transfer the vegetable mixture around the chicken in the skillet.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

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