Name: Crispy Baked Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp smoked paprika

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

Oven-roasted chicken thighs seasoned with aromatic herbs and served alongside a vibrant medley of charred broccoli and sweet bell peppers.

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NUTRITION

Protein

49.7g

Fat

34.1g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Pat the chicken thighs dry with a paper towel to ensure they develop a golden-brown exterior while roasting.
3
In a large mixing bowl, combine the chicken, broccoli florets, and sliced bell peppers.
4
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, oregano, and smoked paprika, tossing well to coat everything evenly.
5
Spread the mixture in a single layer on the prepared baking sheet, making sure the chicken pieces are not touching the vegetables to allow for proper air circulation.
6
Bake for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have caramelized edges.
7
Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat tender and juicy.