Name: Crispy Baked Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 boneless skinless chicken thighs (approx 200g total); 1 cup mixed vegetables (150g of bell pepper, zucchini, and red onion); 1 tsp olive oil; 1/2 tsp garlic powder; Pinch of salt; Pinch of black pepper

Crispy Baked Chicken Thighs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Vegetables

Savor tender, crispy baked chicken thighs paired with a vibrant medley of roasted vegetables. This wholesome dish is simply seasoned with garlic, salt, and pepper, then finished with a light drizzle of olive oil to bring out the natural flavors. A perfectly balanced meal to delight both your taste buds and your fitness goals.

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NUTRITION

Protein

36.8g

Fat

13.9g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (approx 200g total)

1 cup mixed vegetables (150g of bell pepper, zucchini, and red onion)

1 tsp olive oil

1/2 tsp garlic powder

Pinch of salt

Pinch of black pepper

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
Pat the chicken thighs dry with paper towels to ensure crispiness.
3
Place the chicken thighs on the baking sheet and season both sides with garlic powder, salt, and pepper.
4
In a bowl, toss the mixed vegetables with olive oil, a pinch of salt, and pepper until evenly coated.
5
Arrange the vegetables around the chicken thighs on the baking sheet.
6
Bake for 25-30 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F and the edges are crispy.
7
Remove from the oven and let rest for a few minutes before serving.