Oven-Baked 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.

Oven-Baked Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Broccoli and Bell Peppers

Sheet-pan roasted chicken thighs with tender broccoli and bell peppers, served with fresh blueberries for a refreshing burst of sweetness.

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NUTRITION

398kcal
Protein
42.1g
Fat
14.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

1 cup Sliced Red Bell Peppers

1 teaspoon Extra Virgin Olive Oil

0.5 cup Fresh Blueberries

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PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and place them on the pan along with the broccoli florets and sliced bell peppers.

  • 3

    Drizzle the olive oil over the chicken and vegetables and season with a pinch of salt, black pepper, and garlic powder.

  • 4

    Toss all ingredients together until evenly coated and spread them out into a single layer on the pan.

  • 5

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred.

  • 6

    Serve the warm roasted chicken and vegetables with the fresh blueberries on the side for a balanced meal.

Oven-Baked 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.

Oven-Baked Chicken Thighs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Broccoli and Bell Peppers

Sheet-pan roasted chicken thighs with tender broccoli and bell peppers, served with fresh blueberries for a refreshing burst of sweetness.

NUTRITION

398kcal
Protein
42.1g
Fat
14.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

1 cup Sliced Red Bell Peppers

1 teaspoon Extra Virgin Olive Oil

0.5 cup Fresh Blueberries

PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel and place them on the pan along with the broccoli florets and sliced bell peppers.

  • 3

    Drizzle the olive oil over the chicken and vegetables and season with a pinch of salt, black pepper, and garlic powder.

  • 4

    Toss all ingredients together until evenly coated and spread them out into a single layer on the pan.

  • 5

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred.

  • 6

    Serve the warm roasted chicken and vegetables with the fresh blueberries on the side for a balanced meal.