Pesto Chicken Thighs with Roasted Tomatoes

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

Pesto Chicken Thighs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Thighs with Roasted Tomatoes

Oven-roasted chicken thighs slathered in herbaceous pesto and served with blistered tomatoes for a burst of garden-fresh flavor.

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NUTRITION

550kcal
Protein
44.3g
Fat
37.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

2 tbsp basil pesto

1 cup cherry tomatoes

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Place the cherry tomatoes and trimmed asparagus spears on the sheet pan, drizzling them with the olive oil and a pinch of salt and pepper.

  • 3

    Season the chicken thighs on both sides with the remaining salt and pepper, then nestle them among the vegetables on the pan.

  • 4

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have softened.

  • 5

    Remove from the oven, immediately spread the basil pesto over the hot chicken thighs, and finish with a bright squeeze of lemon juice.

Pesto Chicken Thighs with Roasted Tomatoes

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

Pesto Chicken Thighs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Thighs with Roasted Tomatoes

Oven-roasted chicken thighs slathered in herbaceous pesto and served with blistered tomatoes for a burst of garden-fresh flavor.

NUTRITION

550kcal
Protein
44.3g
Fat
37.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

2 tbsp basil pesto

1 cup cherry tomatoes

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Place the cherry tomatoes and trimmed asparagus spears on the sheet pan, drizzling them with the olive oil and a pinch of salt and pepper.

  • 3

    Season the chicken thighs on both sides with the remaining salt and pepper, then nestle them among the vegetables on the pan.

  • 4

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have softened.

  • 5

    Remove from the oven, immediately spread the basil pesto over the hot chicken thighs, and finish with a bright squeeze of lemon juice.