Name: Grilled Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.75 tbsp extra virgin olive oil; 1 cup zucchini; 1 cup red bell pepper; 0.5 cup red onion; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

Grilled 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

Grilled Chicken Thighs with Roasted Vegetables

Succulent chicken thighs grilled to a smoky finish and served alongside a vibrant medley of oven-roasted zucchini and bell peppers.

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NUTRITION

Protein

45.3g

Fat

30.4g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.75 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and preheat grill to medium-high heat.
2
Slice the zucchini, bell pepper, and red onion into uniform bite-sized pieces.
3
Toss the vegetables on a baking sheet with 0.25 tbsp of olive oil, dried oregano, and a pinch of salt and pepper.
4
Roast vegetables for 20-25 minutes until tender and slightly caramelized.
5
Rub the chicken thighs with the remaining 0.5 tbsp of olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
6
Grill the chicken for 6-8 minutes per side until charred and the internal temperature reaches 165°F.
7
Plate the smoky grilled chicken with the roasted vegetable medley.