Oven-Baked Chicken Thighs with Roasted Tomato Medley

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

Oven-Baked Chicken Thighs with Roasted Tomato Medley

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Tomato Medley

Tender chicken thighs roasted alongside garlic and bursting cherry tomatoes, served with a cool cucumber salad tossed in a creamy cottage cheese dressing.

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NUTRITION

422kcal
Protein
41.1g
Fat
24.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1/4 cup Low-Fat Cottage Cheese

1/2 cup sliced Cucumber

1 clove Garlic, minced

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry and place them on the baking sheet along with the cherry tomatoes and minced garlic.

  • 3

    Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper, tossing to coat everything evenly.

  • 4

    Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the tomatoes have softened.

  • 5

    While the chicken cooks, slice the cucumber and place it in a small bowl.

  • 6

    Blend or mash the cottage cheese until smooth, then fold it into the cucumbers with a pinch of salt for a creamy side salad.

  • 7

    Serve the roasted chicken and bursting tomatoes alongside the chilled cucumber salad.

Oven-Baked Chicken Thighs with Roasted Tomato Medley

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

Oven-Baked Chicken Thighs with Roasted Tomato Medley

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Tomato Medley

Tender chicken thighs roasted alongside garlic and bursting cherry tomatoes, served with a cool cucumber salad tossed in a creamy cottage cheese dressing.

NUTRITION

422kcal
Protein
41.1g
Fat
24.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1/4 cup Low-Fat Cottage Cheese

1/2 cup sliced Cucumber

1 clove Garlic, minced

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry and place them on the baking sheet along with the cherry tomatoes and minced garlic.

  • 3

    Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper, tossing to coat everything evenly.

  • 4

    Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the tomatoes have softened.

  • 5

    While the chicken cooks, slice the cucumber and place it in a small bowl.

  • 6

    Blend or mash the cottage cheese until smooth, then fold it into the cucumbers with a pinch of salt for a creamy side salad.

  • 7

    Serve the roasted chicken and bursting tomatoes alongside the chilled cucumber salad.