Crispy Roasted Spicy BBQ Chicken Thighs with Roasted Vegetables

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

Crispy Roasted Spicy BBQ Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Spicy BBQ Chicken Thighs with Roasted Vegetables

Enjoy a vibrant mix of tender, spicy BBQ chicken thighs paired with a medley of roasted vegetables, featuring bell pepper, zucchini, and red onion. The dish is roasted to crispy perfection, balancing spice, sweetness, and a touch of smoky flavor for a satisfying meal that's both nutrient-rich and delicious.

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NUTRITION

351kcal
Protein
39g
Fat
13.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Boneless, Skinless)

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Spicy BBQ Sauce

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and halved red onion with olive oil, salt, and pepper.

  • 3

    Place the chicken thighs on a large baking sheet lined with parchment paper. Rub each thigh with spicy BBQ sauce and season with a little salt and pepper.

  • 4

    Arrange the seasoned vegetables around the chicken thighs in a single layer.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken is fully cooked, slightly crispy on the edges, and the vegetables are tender and caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then plate and serve immediately.

Crispy Roasted Spicy BBQ Chicken Thighs with Roasted Vegetables

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

Crispy Roasted Spicy BBQ Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Spicy BBQ Chicken Thighs with Roasted Vegetables

Enjoy a vibrant mix of tender, spicy BBQ chicken thighs paired with a medley of roasted vegetables, featuring bell pepper, zucchini, and red onion. The dish is roasted to crispy perfection, balancing spice, sweetness, and a touch of smoky flavor for a satisfying meal that's both nutrient-rich and delicious.

NUTRITION

351kcal
Protein
39g
Fat
13.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Boneless, Skinless)

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Spicy BBQ Sauce

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and halved red onion with olive oil, salt, and pepper.

  • 3

    Place the chicken thighs on a large baking sheet lined with parchment paper. Rub each thigh with spicy BBQ sauce and season with a little salt and pepper.

  • 4

    Arrange the seasoned vegetables around the chicken thighs in a single layer.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken is fully cooked, slightly crispy on the edges, and the vegetables are tender and caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then plate and serve immediately.