Herb-Roasted Chicken Thighs with Zucchini and Cauliflower Mash

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

Herb-Roasted Chicken Thighs with Zucchini and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Zucchini and Cauliflower Mash

Savor the flavors of tender herb-roasted chicken thighs accompanied by beautifully caramelized zucchini and a silky cauliflower mash. This balanced dish is elevated with aromatic herbs and a hint of olive oil, creating a comforting and nutritious dinner that delights both the palate and the body.

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NUTRITION

368kcal
Protein
46.9g
Fat
18.2g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

160 grams boneless, skinless chicken thigh

1 medium zucchini

1 cup cauliflower

3 teaspoons olive oil

1 tablespoon fresh rosemary and thyme

1 clove garlic

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine 1 teaspoon of olive oil with chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Pat the 160 grams chicken thigh dry and rub the herb mixture evenly over it.

  • 4

    Place the chicken on a lined baking tray and roast in the oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken roasts, steam the cauliflower until tender, then mash with a fork or blend in a food processor, stirring in 1 teaspoon of olive oil, salt, and pepper to taste.

  • 6

    Slice the zucchini into rounds or half-moons, drizzle with the remaining 1 teaspoon of olive oil, season with salt and pepper, and sauté in a pan over medium heat until tender and slightly caramelized, about 5-7 minutes.

  • 7

    Plate the herb-roasted chicken alongside a serving of cauliflower mash and sautéed zucchini.

  • 8

    Finish with an optional drizzle of extra olive oil if desired and serve warm.

Herb-Roasted Chicken Thighs with Zucchini and Cauliflower Mash

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

Herb-Roasted Chicken Thighs with Zucchini and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Zucchini and Cauliflower Mash

Savor the flavors of tender herb-roasted chicken thighs accompanied by beautifully caramelized zucchini and a silky cauliflower mash. This balanced dish is elevated with aromatic herbs and a hint of olive oil, creating a comforting and nutritious dinner that delights both the palate and the body.

NUTRITION

368kcal
Protein
46.9g
Fat
18.2g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

160 grams boneless, skinless chicken thigh

1 medium zucchini

1 cup cauliflower

3 teaspoons olive oil

1 tablespoon fresh rosemary and thyme

1 clove garlic

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine 1 teaspoon of olive oil with chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Pat the 160 grams chicken thigh dry and rub the herb mixture evenly over it.

  • 4

    Place the chicken on a lined baking tray and roast in the oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken roasts, steam the cauliflower until tender, then mash with a fork or blend in a food processor, stirring in 1 teaspoon of olive oil, salt, and pepper to taste.

  • 6

    Slice the zucchini into rounds or half-moons, drizzle with the remaining 1 teaspoon of olive oil, season with salt and pepper, and sauté in a pan over medium heat until tender and slightly caramelized, about 5-7 minutes.

  • 7

    Plate the herb-roasted chicken alongside a serving of cauliflower mash and sautéed zucchini.

  • 8

    Finish with an optional drizzle of extra olive oil if desired and serve warm.