Name: Oven-Baked Herb Chicken Thighs with Roasted Broccoli and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless Skinless Chicken Thighs; 1.5 cups Broccoli Florets; 1 medium Red Bell Pepper, sliced; 1.5 tbsp Extra Virgin Olive Oil; 0.5 tsp Dried Rosemary; 0.5 tsp Dried Thyme; 0.5 tsp Garlic Powder

Oven-Baked Herb Chicken Thighs with Roasted Broccoli and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Roasted Broccoli and Bell Peppers

Chicken thighs roasted with broccoli and bell peppers in a fragrant herb-garlic oil, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

Protein

45.1g

Fat

29g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

1 medium Red Bell Pepper, sliced

1.5 tbsp Extra Virgin Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

0.5 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a large mixing bowl, toss the broccoli florets and sliced red bell peppers with half of the olive oil and a pinch of sea salt.
3
Pat the chicken thighs dry with a paper towel to ensure they brown well, then coat them with the remaining olive oil, rosemary, thyme, and garlic powder.
4
Spread the vegetables in a single layer on the baking sheet and nestle the seasoned chicken thighs among them.
5
Roast in the center of the oven for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are slightly charred.
6
Remove from the oven and let the chicken rest for 5 minutes before serving to ensure every bite is tender and juicy.