Oven-Baked Herb Chicken Thighs with Sautéed Spinach and Bell Peppers

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

Oven-Baked Herb Chicken Thighs with Sautéed Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Sautéed Spinach and Bell Peppers

Delight in tender, herb-infused chicken thighs baked to perfection and paired with a vibrant medley of sautéed spinach and bell peppers. This dish offers a beautiful balance of rich flavors and satisfying textures while fitting neatly within your protein and calorie goals.

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NUTRITION

532kcal
Protein
65.2g
Fat
29.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

3 pieces Boneless, Skinless Chicken Thighs (approx 300g)

1 cup Fresh Spinach

1 medium Red Bell Pepper

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, combine minced garlic, chopped rosemary, thyme, salt, and pepper with a drizzle of olive oil.

  • 3

    Coat the boneless, skinless chicken thighs with the herb mixture, ensuring they are evenly seasoned.

  • 4

    Place the seasoned chicken thighs on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, prepare the sautéed vegetables. Heat the remaining olive oil in a skillet over medium heat.

  • 6

    Add sliced red bell pepper and cook for about 3-4 minutes until they begin to soften.

  • 7

    Add the fresh spinach and sauté for an additional 2 minutes until the spinach wilts, seasoning with a pinch of salt and pepper.

  • 8

    Plate the baked chicken thighs alongside the sautéed spinach and bell peppers, and serve warm.

Oven-Baked Herb Chicken Thighs with Sautéed Spinach and Bell Peppers

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

Oven-Baked Herb Chicken Thighs with Sautéed Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Sautéed Spinach and Bell Peppers

Delight in tender, herb-infused chicken thighs baked to perfection and paired with a vibrant medley of sautéed spinach and bell peppers. This dish offers a beautiful balance of rich flavors and satisfying textures while fitting neatly within your protein and calorie goals.

NUTRITION

532kcal
Protein
65.2g
Fat
29.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

3 pieces Boneless, Skinless Chicken Thighs (approx 300g)

1 cup Fresh Spinach

1 medium Red Bell Pepper

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, combine minced garlic, chopped rosemary, thyme, salt, and pepper with a drizzle of olive oil.

  • 3

    Coat the boneless, skinless chicken thighs with the herb mixture, ensuring they are evenly seasoned.

  • 4

    Place the seasoned chicken thighs on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken bakes, prepare the sautéed vegetables. Heat the remaining olive oil in a skillet over medium heat.

  • 6

    Add sliced red bell pepper and cook for about 3-4 minutes until they begin to soften.

  • 7

    Add the fresh spinach and sauté for an additional 2 minutes until the spinach wilts, seasoning with a pinch of salt and pepper.

  • 8

    Plate the baked chicken thighs alongside the sautéed spinach and bell peppers, and serve warm.