Crispy Chicken Thighs with Roasted Balsamic Eggplant

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

Crispy Chicken Thighs with Roasted Balsamic Eggplant

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Balsamic Eggplant

Savor the robust flavors of perfectly crispy chicken thighs paired with tender, balsamic-glazed roasted eggplant. The dish delivers a delightful combination of savory, tangy notes, elevated by fragrant garlic and herbs – a satisfying, wholesome meal that's equally ideal for lunch or dinner.

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NUTRITION

444kcal
Protein
39.2g
Fat
33.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (226g total)

1/2 medium eggplant (150g)

1 tablespoon extra virgin olive oil (14g)

1 tablespoon balsamic vinegar (16g)

2 cloves garlic

1 teaspoon dried Italian herbs

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, and dried Italian herbs.

  • 3

    Lightly score the chicken skin to help render fat and crisp up during cooking.

  • 4

    Heat half the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down first, until golden and crispy (about 4-5 minutes per side).

  • 5

    While the chicken is searing, dice the eggplant into 1-inch cubes. In a bowl, toss the eggplant with the remaining olive oil, balsamic vinegar, minced garlic, salt, and pepper.

  • 6

    Once the chicken thighs are seared, transfer the skillet to the preheated oven. Add the tossed eggplant around the chicken, and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F and the eggplant is tender and caramelized.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your crispy chicken thighs paired with savory roasted balsamic eggplant!

Crispy Chicken Thighs with Roasted Balsamic Eggplant

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

Crispy Chicken Thighs with Roasted Balsamic Eggplant

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Balsamic Eggplant

Savor the robust flavors of perfectly crispy chicken thighs paired with tender, balsamic-glazed roasted eggplant. The dish delivers a delightful combination of savory, tangy notes, elevated by fragrant garlic and herbs – a satisfying, wholesome meal that's equally ideal for lunch or dinner.

NUTRITION

444kcal
Protein
39.2g
Fat
33.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (226g total)

1/2 medium eggplant (150g)

1 tablespoon extra virgin olive oil (14g)

1 tablespoon balsamic vinegar (16g)

2 cloves garlic

1 teaspoon dried Italian herbs

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, and dried Italian herbs.

  • 3

    Lightly score the chicken skin to help render fat and crisp up during cooking.

  • 4

    Heat half the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down first, until golden and crispy (about 4-5 minutes per side).

  • 5

    While the chicken is searing, dice the eggplant into 1-inch cubes. In a bowl, toss the eggplant with the remaining olive oil, balsamic vinegar, minced garlic, salt, and pepper.

  • 6

    Once the chicken thighs are seared, transfer the skillet to the preheated oven. Add the tossed eggplant around the chicken, and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F and the eggplant is tender and caramelized.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your crispy chicken thighs paired with savory roasted balsamic eggplant!