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; 0.5 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini

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 bell peppers.

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NUTRITION

Protein

50.6g

Fat

26.2g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

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PREPARATION

1
Preheat oven to 425°F and line a large baking sheet with parchment paper.
2
Pat the chicken thighs dry with paper towels and place them on one side of the baking sheet.
3
Chop the broccoli, bell pepper, and zucchini into bite-sized pieces and arrange them on the other side of the sheet.
4
Drizzle olive oil over the chicken and vegetables, then sprinkle evenly with salt, pepper, garlic powder, and oregano.
5
Toss the vegetables to coat and flip the chicken to ensure even seasoning on both sides.
6
Roast for 22 minutes or until the chicken is cooked through and the vegetables have developed golden, crispy edges.