Herb-Crusted Baked Chicken Thighs with Roasted Vegetables

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

Herb-Crusted Baked Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken Thighs with Roasted Vegetables

Savor the delicious blend of tender, herb-crusted chicken thighs paired with a medley of roasted vegetables. The dish features a crispy, flavorful coating on the chicken, while seasonal vegetables contribute a subtle sweetness and crunch. A perfect wholesome meal for dinner that balances robust protein with vibrant, nutrient-rich veggies.

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NUTRITION

436kcal
Protein
37g
Fat
17.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless, boneless)

0.5 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

0.25 cup Whole-Wheat Breadcrumbs

1 tsp Olive Oil

1 tsp Fresh Rosemary

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the whole-wheat breadcrumbs, fresh rosemary, garlic powder, salt, and pepper.

  • 3

    Pat the chicken thighs dry and brush lightly with olive oil.

  • 4

    Press the breadcrumb mixture evenly onto each chicken thigh to form a crust.

  • 5

    Place the crusted chicken thighs on a baking sheet.

  • 6

    In a separate bowl, toss the zucchini, red bell pepper, and red onion with a dash of olive oil, salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 9

    Let the dish rest for a few minutes before serving.

Herb-Crusted Baked Chicken Thighs with Roasted Vegetables

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

Herb-Crusted Baked Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken Thighs with Roasted Vegetables

Savor the delicious blend of tender, herb-crusted chicken thighs paired with a medley of roasted vegetables. The dish features a crispy, flavorful coating on the chicken, while seasonal vegetables contribute a subtle sweetness and crunch. A perfect wholesome meal for dinner that balances robust protein with vibrant, nutrient-rich veggies.

NUTRITION

436kcal
Protein
37g
Fat
17.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless, boneless)

0.5 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup chopped Red Onion

0.25 cup Whole-Wheat Breadcrumbs

1 tsp Olive Oil

1 tsp Fresh Rosemary

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the whole-wheat breadcrumbs, fresh rosemary, garlic powder, salt, and pepper.

  • 3

    Pat the chicken thighs dry and brush lightly with olive oil.

  • 4

    Press the breadcrumb mixture evenly onto each chicken thigh to form a crust.

  • 5

    Place the crusted chicken thighs on a baking sheet.

  • 6

    In a separate bowl, toss the zucchini, red bell pepper, and red onion with a dash of olive oil, salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking sheet.

  • 8

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 9

    Let the dish rest for a few minutes before serving.