Crispy Roasted Chicken Quarters with Sautéed Kale and Sweet Peppers

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

Crispy Roasted Chicken Quarters with Sautéed Kale and Sweet Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Quarters with Sautéed Kale and Sweet Peppers

Savor a crispy roasted chicken quarter paired with vibrant sautéed kale and sweet red bell peppers. This dish offers a delightful contrast between the succulent, herb-infused chicken and the earthy, lightly garlicky sautéed vegetables, making it an irresistibly balanced meal that excites the taste buds while fitting seamlessly into your meal plan.

Try 7 days free, then $12.99 / mo.

NUTRITION

365kcal
Protein
39.4g
Fat
17.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

1 cup chopped kale (67g)

1/2 cup chopped red bell pepper (75g)

2 tsp olive oil

1 garlic clove

1 tsp dried thyme

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry and season it with salt, pepper, and dried thyme on both sides.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through and the exterior is crispy. Turn once halfway through for even browning.

  • 4

    While the chicken roasts, heat 1 tsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 5

    Add the chopped kale and red bell pepper to the skillet. Sauté for about 4-5 minutes until the kale is wilted and the peppers are tender but still slightly crisp. Drizzle the remaining 1 tsp of olive oil over the vegetables and season with a pinch of salt and pepper.

  • 6

    Once the chicken is done, plate it alongside the sautéed kale and sweet peppers. Serve warm and enjoy your balanced, flavorful meal.

Crispy Roasted Chicken Quarters with Sautéed Kale and Sweet Peppers

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

Crispy Roasted Chicken Quarters with Sautéed Kale and Sweet Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Quarters with Sautéed Kale and Sweet Peppers

Savor a crispy roasted chicken quarter paired with vibrant sautéed kale and sweet red bell peppers. This dish offers a delightful contrast between the succulent, herb-infused chicken and the earthy, lightly garlicky sautéed vegetables, making it an irresistibly balanced meal that excites the taste buds while fitting seamlessly into your meal plan.

NUTRITION

365kcal
Protein
39.4g
Fat
17.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

1 cup chopped kale (67g)

1/2 cup chopped red bell pepper (75g)

2 tsp olive oil

1 garlic clove

1 tsp dried thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry and season it with salt, pepper, and dried thyme on both sides.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through and the exterior is crispy. Turn once halfway through for even browning.

  • 4

    While the chicken roasts, heat 1 tsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 5

    Add the chopped kale and red bell pepper to the skillet. Sauté for about 4-5 minutes until the kale is wilted and the peppers are tender but still slightly crisp. Drizzle the remaining 1 tsp of olive oil over the vegetables and season with a pinch of salt and pepper.

  • 6

    Once the chicken is done, plate it alongside the sautéed kale and sweet peppers. Serve warm and enjoy your balanced, flavorful meal.