Sheet Pan Crispy Garlic Herb 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 Garlic Herb Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Garlic Herb Chicken Thighs with Roasted Broccoli and Bell Peppers

Enjoy a balanced plate featuring tender, crispy chicken thighs infused with garlic and herb flavors, perfectly paired with roasted broccoli and vibrant bell peppers. This one-pan meal delivers a satisfying crunch and aromatic goodness in every bite.

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NUTRITION

534kcal
Protein
46.1g
Fat
32.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (150g each)

1 cup broccoli

1 cup mixed bell peppers

1 tbsp olive oil

3 cloves garlic

1 tsp mixed dried herbs (thyme, rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken thighs with minced garlic, mixed dried herbs, salt, pepper, and half of the olive oil.

  • 3

    Cut the broccoli into florets and slice the bell peppers into strips. In another bowl, lightly toss the vegetables with the remaining olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken thighs in the center of the sheet pan and surround them with the vegetables in a single layer.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender with slightly charred edges.

  • 6

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

Sheet Pan Crispy Garlic Herb 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 Garlic Herb Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Garlic Herb Chicken Thighs with Roasted Broccoli and Bell Peppers

Enjoy a balanced plate featuring tender, crispy chicken thighs infused with garlic and herb flavors, perfectly paired with roasted broccoli and vibrant bell peppers. This one-pan meal delivers a satisfying crunch and aromatic goodness in every bite.

NUTRITION

534kcal
Protein
46.1g
Fat
32.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (150g each)

1 cup broccoli

1 cup mixed bell peppers

1 tbsp olive oil

3 cloves garlic

1 tsp mixed dried herbs (thyme, rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken thighs with minced garlic, mixed dried herbs, salt, pepper, and half of the olive oil.

  • 3

    Cut the broccoli into florets and slice the bell peppers into strips. In another bowl, lightly toss the vegetables with the remaining olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken thighs in the center of the sheet pan and surround them with the vegetables in a single layer.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender with slightly charred edges.

  • 6

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