YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Thighs with Roasted Peppers and Onions
Enjoy a vibrant sheet pan meal featuring juicy chicken thighs roasted to perfection with sweet red bell peppers and caramelized onions. This balanced dish is enhanced with a drizzle of olive oil, allowing the natural flavors to shine in every bite while keeping your macros in check.
INGREDIENTS
6 oz Boneless, Skinless Chicken Thigh
1 medium Red Bell Pepper
1/2 medium Red Onion
1 tbsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
On a sheet pan, drizzle the olive oil and lightly toss to coat.
Place the chicken thigh, red bell pepper (cut into strips), and red onion (sliced) on the sheet pan.
Season everything with a pinch of salt and black pepper, ensuring even coverage.
Roast in the preheated oven for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.
Once done, remove from the oven and let it rest for a few minutes before serving.