Oven-Baked Chicken Thighs with Herb Rice and Roasted Zucchini

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

Oven-Baked Chicken Thighs with Herb Rice and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Herb Rice and Roasted Zucchini

Savor tender oven-baked chicken thighs paired with a fragrant herb-infused rice and perfectly roasted zucchini. This well-balanced dinner brings warmth and comfort with bright herbal notes and a satisfying medley of textures that make every bite delightful.

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NUTRITION

510kcal
Protein
47.4g
Fat
21.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

240g Boneless, Skinless Chicken Thighs

0.33 cup Cooked White Rice

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Place the seasoned chicken thighs on a baking sheet. Drizzle a small amount of olive oil over them.

  • 4

    Cut the zucchini into rounds or half-moons. In a bowl, toss the zucchini with a pinch of salt, pepper, and the remaining herbs and a drizzle of olive oil.

  • 5

    Arrange the zucchini on a separate baking tray in a single layer.

  • 6

    Place both trays in the oven. Roast the chicken thighs for about 25-30 minutes until cooked through and lightly browned. Roast the zucchini for 15-20 minutes until tender and slightly caramelized.

  • 7

    While the chicken and zucchini are roasting, prepare the rice according to package instructions. Once cooked, fold in a small drizzle of olive oil and a pinch of salt, stirring in additional herbs if desired for extra flavor.

  • 8

    Assemble the plate by placing a serving of herb rice, topping with a chicken thigh, and arranging the roasted zucchini on the side. Serve warm.

Oven-Baked Chicken Thighs with Herb Rice and Roasted Zucchini

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

Oven-Baked Chicken Thighs with Herb Rice and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Herb Rice and Roasted Zucchini

Savor tender oven-baked chicken thighs paired with a fragrant herb-infused rice and perfectly roasted zucchini. This well-balanced dinner brings warmth and comfort with bright herbal notes and a satisfying medley of textures that make every bite delightful.

NUTRITION

510kcal
Protein
47.4g
Fat
21.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

240g Boneless, Skinless Chicken Thighs

0.33 cup Cooked White Rice

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Place the seasoned chicken thighs on a baking sheet. Drizzle a small amount of olive oil over them.

  • 4

    Cut the zucchini into rounds or half-moons. In a bowl, toss the zucchini with a pinch of salt, pepper, and the remaining herbs and a drizzle of olive oil.

  • 5

    Arrange the zucchini on a separate baking tray in a single layer.

  • 6

    Place both trays in the oven. Roast the chicken thighs for about 25-30 minutes until cooked through and lightly browned. Roast the zucchini for 15-20 minutes until tender and slightly caramelized.

  • 7

    While the chicken and zucchini are roasting, prepare the rice according to package instructions. Once cooked, fold in a small drizzle of olive oil and a pinch of salt, stirring in additional herbs if desired for extra flavor.

  • 8

    Assemble the plate by placing a serving of herb rice, topping with a chicken thigh, and arranging the roasted zucchini on the side. Serve warm.