YOUR SOLIN GENERATED RECIPE
Garlic Herb Roasted Chicken Thighs with Roasted Zucchini, Asparagus, and Bell Pepper and White Rice
Savory and well-balanced, this dish features tender, roasted chicken thighs infused with garlic and fresh herbs alongside a medley of perfectly roasted zucchini, asparagus, and bell pepper, paired with fluffy white rice. A meal that delivers satisfying flavors and nutrition in every bite.
INGREDIENTS
6 oz Chicken Thighs (Boneless, Skinless)
1/2 cup sliced Zucchini
1/2 cup cut Asparagus
1/2 cup sliced Bell Pepper
1/2 cup cooked White Rice
1 tsp Olive Oil
2 cloves Garlic
1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine olive oil, minced garlic, lemon juice, and chopped fresh herbs. Season this mixture generously with salt and pepper.
Place the chicken thighs in a mixing bowl. Pour half of the garlic herb mixture over the chicken and massage it in to ensure even coating.
Chop the zucchini, asparagus, and bell pepper into bite-sized pieces. Toss the vegetables with the remaining garlic herb mixture.
Arrange the chicken thighs on one side of a baking sheet and the vegetables on the other side, ensuring they are spread out in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (juices run clear) and the vegetables are tender and slightly charred.
While the chicken and vegetables roast, prepare the cooked white rice if not already done.
To serve, plate a portion of chicken, vegetables, and white rice, ensuring a balanced distribution of each component.