Sheet Pan Crispy Chicken Thighs with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Broccoli and Bell Peppers

Savor the flavor of tender, skinless chicken thighs roasted alongside vibrant broccoli and sweet bell peppers, all crisped to perfection on a single sheet pan. This balanced dish delivers a delightful mix of savory, slightly charred vegetables and juicy chicken, making it a wholesome and vibrant dinner option.

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NUTRITION

346kcal
Protein
24.9g
Fat
19.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

2 pieces Skinless Chicken Thighs (150g each)

1 cup Broccoli Florets (91g)

1 medium Bell Pepper (119g)

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 4

    In a mixing bowl, toss the broccoli florets and sliced bell pepper with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the chicken thighs on one side of the pan and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Crispy Chicken Thighs with Roasted Broccoli and Bell Peppers

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

Sheet Pan Crispy Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Broccoli and Bell Peppers

Savor the flavor of tender, skinless chicken thighs roasted alongside vibrant broccoli and sweet bell peppers, all crisped to perfection on a single sheet pan. This balanced dish delivers a delightful mix of savory, slightly charred vegetables and juicy chicken, making it a wholesome and vibrant dinner option.

NUTRITION

346kcal
Protein
24.9g
Fat
19.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

2 pieces Skinless Chicken Thighs (150g each)

1 cup Broccoli Florets (91g)

1 medium Bell Pepper (119g)

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 4

    In a mixing bowl, toss the broccoli florets and sliced bell pepper with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the chicken thighs on one side of the pan and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.