YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Thighs with Roasted Broccoli and Crispy Seed Crumble
Enjoy this vibrant and wholesome sheet pan dinner featuring tender, boneless skinless chicken thighs roasted to perfection alongside crisp, caramelized broccoli. Topped with a crunchy, nutrient-packed seed crumble, this balanced dish is as visually appealing as it is nourishing—a perfect blend of savory and nutty flavors with a satisfying crunch.
INGREDIENTS
6 oz Chicken Thigh (Boneless, Skinless)
1.5 cups Broccoli
1 tsp Olive Oil
1 tbsp Pumpkin Seeds
1 tbsp Sunflower Seeds
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.
Pat the chicken thigh dry and season generously with salt and pepper on both sides.
In a mixing bowl, toss the chopped broccoli with olive oil, salt, and pepper until evenly coated.
Arrange the chicken thigh and broccoli evenly on the sheet pan. Ensure the broccoli is spread in a single layer for even roasting.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the broccoli is tender with crispy edges.
While the chicken and broccoli are roasting, mix the pumpkin seeds and sunflower seeds in a small bowl. If desired, lightly toast them in a dry pan over medium heat for 2-3 minutes to enhance their crunch.
Once the roast is done, remove the sheet pan from the oven. Sprinkle the seed mixture evenly over the chicken and broccoli for an added layer of nutty crunch.
Serve immediately and enjoy your protein-packed, nutrient-dense meal.