Sheet Pan Crispy Chicken Thighs with Roasted Eggplant and Tomatoes

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 Eggplant and Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Eggplant and Tomatoes

Enjoy a vibrant and balanced dinner featuring a perfectly seasoned, crispy chicken thigh paired with tender roasted eggplant and juicy cherry tomatoes. Finished on a sheet pan for easy clean-up and served with a side of fluffy quinoa, this dish brings together a medley of Mediterranean flavors and wholesome ingredients to delight your tastebuds.

Try 3 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
31.9g
Fat
14.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (boneless, skinless)

1 cup diced Eggplant

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the diced eggplant and halved cherry tomatoes with olive oil, garlic powder, dried oregano, salt, and pepper.

  • 3

    Place the chicken thigh on the sheet pan and season both sides with salt, pepper, and a pinch of garlic powder.

  • 4

    Arrange the seasoned eggplant and tomatoes around the chicken thigh on the sheet pan.

  • 5

    Roast in the oven for 25-30 minutes, until the chicken is cooked through and slightly crispy, and the vegetables are tender and slightly charred.

  • 6

    While the sheet pan is in the oven, prepare the quinoa if not already cooked.

  • 7

    Plate the crispy chicken thigh with a serving of roasted vegetables and 1/2 cup of cooked quinoa on the side.

  • 8

    Serve warm and enjoy your balanced, flavorful dinner.

Sheet Pan Crispy Chicken Thighs with Roasted Eggplant and Tomatoes

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 Eggplant and Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Eggplant and Tomatoes

Enjoy a vibrant and balanced dinner featuring a perfectly seasoned, crispy chicken thigh paired with tender roasted eggplant and juicy cherry tomatoes. Finished on a sheet pan for easy clean-up and served with a side of fluffy quinoa, this dish brings together a medley of Mediterranean flavors and wholesome ingredients to delight your tastebuds.

NUTRITION

369kcal
Protein
31.9g
Fat
14.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (boneless, skinless)

1 cup diced Eggplant

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the diced eggplant and halved cherry tomatoes with olive oil, garlic powder, dried oregano, salt, and pepper.

  • 3

    Place the chicken thigh on the sheet pan and season both sides with salt, pepper, and a pinch of garlic powder.

  • 4

    Arrange the seasoned eggplant and tomatoes around the chicken thigh on the sheet pan.

  • 5

    Roast in the oven for 25-30 minutes, until the chicken is cooked through and slightly crispy, and the vegetables are tender and slightly charred.

  • 6

    While the sheet pan is in the oven, prepare the quinoa if not already cooked.

  • 7

    Plate the crispy chicken thigh with a serving of roasted vegetables and 1/2 cup of cooked quinoa on the side.

  • 8

    Serve warm and enjoy your balanced, flavorful dinner.