Oven-Baked Chicken Thighs with Zucchini and Carrot Medley

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

Oven-Baked Chicken Thighs with Zucchini and Carrot Medley

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Zucchini and Carrot Medley

Savor the simplicity of oven-baked chicken thighs paired with a vibrant medley of roasted zucchini, carrot, and tender Brussels sprouts. This dish offers a delightful balance of savory, lightly caramelized flavors that make it a perfect, wholesome dinner.

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NUTRITION

254kcal
Protein
25.5g
Fat
10.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs

1 medium carrot

1 small zucchini

50g Brussels sprouts

1 tsp olive oil

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry and season both sides with salt and pepper.

  • 3

    Cut the carrot into thin rounds, slice the zucchini into half-moons, and halve the Brussels sprouts.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the chicken thighs on a baking tray and spread the vegetables around them in a single layer.

  • 6

    Bake in the preheated oven for about 25-30 minutes, until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are lightly caramelized.

  • 7

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

Oven-Baked Chicken Thighs with Zucchini and Carrot Medley

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

Oven-Baked Chicken Thighs with Zucchini and Carrot Medley

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Zucchini and Carrot Medley

Savor the simplicity of oven-baked chicken thighs paired with a vibrant medley of roasted zucchini, carrot, and tender Brussels sprouts. This dish offers a delightful balance of savory, lightly caramelized flavors that make it a perfect, wholesome dinner.

NUTRITION

254kcal
Protein
25.5g
Fat
10.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs

1 medium carrot

1 small zucchini

50g Brussels sprouts

1 tsp olive oil

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry and season both sides with salt and pepper.

  • 3

    Cut the carrot into thin rounds, slice the zucchini into half-moons, and halve the Brussels sprouts.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Arrange the chicken thighs on a baking tray and spread the vegetables around them in a single layer.

  • 6

    Bake in the preheated oven for about 25-30 minutes, until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are lightly caramelized.

  • 7

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