Name: Sheet Pan Lemon Herb Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz chicken thighs; 1.5 cup cauliflower florets; 1 cup zucchini slices; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 2 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs

Roasted chicken thighs and vibrant vegetables tossed in a bright lemon-garlic emulsion for a zesty, one-pan meal that is incredibly tender.

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NUTRITION

Protein

45.8g

Fat

37.7g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz chicken thighs

1.5 cup cauliflower florets

1 cup zucchini slices

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Trim any excess fat from the chicken thighs and cut the cauliflower into bite-sized florets and the zucchini into half-moon slices.
3
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper to create the marinade.
4
Place the chicken thighs, cauliflower, and zucchini onto the sheet pan and pour the lemon-herb marinade over the top.
5
Use your hands or tongs to toss everything together until the chicken and vegetables are thoroughly and evenly coated in the dressing.
6
Spread the ingredients into a single layer, ensuring the chicken pieces are not covered by vegetables so they can brown properly.
7
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 vegetables are tender with caramelized edges.