YOUR SOLIN GENERATED RECIPE
Baked Chicken Thighs with Roasted Cauliflower and Green Beans
Savor tender, baked chicken thighs paired with perfectly roasted cauliflower and crisp green beans, all lightly tossed in olive oil and herbs for a wholesome, satisfying dinner that celebrates simplicity and flavor.
INGREDIENTS
160g Chicken Thigh (roasted)
150g Cauliflower, chopped
150g Green Beans, trimmed
1/2 tbsp Extra Virgin Olive Oil
Seasonings: Salt, Pepper, Garlic Powder, Paprika
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix salt, pepper, garlic powder, and paprika to taste.
Pat the chicken thigh dry and rub with half of the seasoning blend.
Arrange the chicken thigh on a baking tray lined with parchment.
In a separate bowl, toss the chopped cauliflower and trimmed green beans with 1/2 tablespoon of olive oil and the remaining seasoning.
Spread the vegetables in a single layer on a baking sheet.
Place both the chicken and vegetables in the preheated oven.
Bake the chicken for about 25-30 minutes or until the internal temperature reaches 165°F, and roast the vegetables for 20-25 minutes, stirring once halfway.
Remove from the oven and let the chicken rest for a few minutes before serving alongside the roasted vegetables.