Herb-Roasted Chicken Thigh with Sweet Peppers and Burst Tomatoes

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

Herb-Roasted Chicken Thigh with Sweet Peppers and Burst Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thigh with Sweet Peppers and Burst Tomatoes

Savor a beautifully herb-roasted chicken thigh paired with sweet bell peppers and burst tomatoes. The dish features tender, juicy chicken infused with aromatic herbs and a hint of garlic, all lightly tossed with olive oil and roasted to perfection. A delightful medley of fresh vegetables adds vibrant color and a subtle sweetness, making this dish both heart-healthy and deeply satisfying.

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NUTRITION

436kcal
Protein
33.6g
Fat
24.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1 skinless, boneless Chicken Thigh (170g)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 cup Burst Tomatoes

1 tbsp Olive Oil

1 Garlic Clove

2 tbsp Mixed Fresh Herbs (thyme, rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.

  • 2

    In a large bowl, combine olive oil, minced garlic, chopped mixed herbs, salt, and pepper.

  • 3

    Add the chicken thigh to the bowl and coat it evenly with the herb mixture.

  • 4

    Place the chicken thigh on the prepared baking tray.

  • 5

    Slice the red and yellow bell peppers into strips and scatter them along with the burst tomatoes around the chicken.

  • 6

    Drizzle any remaining herb mixture over the vegetables.

  • 7

    Roast in the oven for 25-30 minutes or until the chicken is fully cooked and the vegetables are tender with slight charring.

  • 8

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

Herb-Roasted Chicken Thigh with Sweet Peppers and Burst Tomatoes

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

Herb-Roasted Chicken Thigh with Sweet Peppers and Burst Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thigh with Sweet Peppers and Burst Tomatoes

Savor a beautifully herb-roasted chicken thigh paired with sweet bell peppers and burst tomatoes. The dish features tender, juicy chicken infused with aromatic herbs and a hint of garlic, all lightly tossed with olive oil and roasted to perfection. A delightful medley of fresh vegetables adds vibrant color and a subtle sweetness, making this dish both heart-healthy and deeply satisfying.

NUTRITION

436kcal
Protein
33.6g
Fat
24.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1 skinless, boneless Chicken Thigh (170g)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 cup Burst Tomatoes

1 tbsp Olive Oil

1 Garlic Clove

2 tbsp Mixed Fresh Herbs (thyme, rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.

  • 2

    In a large bowl, combine olive oil, minced garlic, chopped mixed herbs, salt, and pepper.

  • 3

    Add the chicken thigh to the bowl and coat it evenly with the herb mixture.

  • 4

    Place the chicken thigh on the prepared baking tray.

  • 5

    Slice the red and yellow bell peppers into strips and scatter them along with the burst tomatoes around the chicken.

  • 6

    Drizzle any remaining herb mixture over the vegetables.

  • 7

    Roast in the oven for 25-30 minutes or until the chicken is fully cooked and the vegetables are tender with slight charring.

  • 8

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