Name: Sheet Pan Baked Chicken Thighs with Roasted Zucchini and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Boneless Skinless Chicken Thighs; 1 medium Zucchini; 1 medium Red Bell Pepper; 1 tablespoon Olive Oil; 0.5 teaspoon Garlic Powder; 0.5 teaspoon Dried Oregano; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

Sheet Pan Baked Chicken Thighs with Roasted Zucchini 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

Sheet Pan Baked Chicken Thighs with Roasted Zucchini and Bell Peppers

Chicken thighs and colorful vegetables roasted with garlic and herbs on a single pan until the edges are perfectly caramelized.

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NUTRITION

Protein

43.2g

Fat

22.6g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thighs

1 medium Zucchini

1 medium Red Bell Pepper

1 tablespoon Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Oregano

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
2
Slice the zucchini into half-moons and the red bell pepper into wide strips.
3
Place the chicken thighs, zucchini, and peppers onto the prepared sheet pan.
4
Drizzle with olive oil and sprinkle with garlic powder, dried oregano, sea salt, and black pepper.
5
Toss everything together until well-coated, then spread out in a single layer to ensure even roasting.
6
Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.