Sheet Pan Herb-Roasted Chicken Thighs with Mixed Vegetables

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

Sheet Pan Herb-Roasted Chicken Thighs with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken Thighs with Mixed Vegetables

Chicken thighs and colorful vegetables roasted on a single sheet pan with garlic and fresh rosemary, finished with a squeeze of bright, zesty lemon.

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NUTRITION

437kcal
Protein
43.3g
Fat
22.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1 cup Broccoli florets

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken thighs and pat them dry with a paper towel.

  • 3

    Place the chicken thighs, broccoli, bell peppers, and zucchini onto the prepared sheet pan.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle with minced garlic, chopped rosemary, salt, and pepper.

  • 5

    Toss everything together directly on the pan until evenly coated, then spread into a single layer ensuring the chicken isn't covered by vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before serving or portioning into meal prep containers for freezing.

Sheet Pan Herb-Roasted Chicken Thighs with Mixed Vegetables

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

Sheet Pan Herb-Roasted Chicken Thighs with Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken Thighs with Mixed Vegetables

Chicken thighs and colorful vegetables roasted on a single sheet pan with garlic and fresh rosemary, finished with a squeeze of bright, zesty lemon.

NUTRITION

437kcal
Protein
43.3g
Fat
22.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1 cup Broccoli florets

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken thighs and pat them dry with a paper towel.

  • 3

    Place the chicken thighs, broccoli, bell peppers, and zucchini onto the prepared sheet pan.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle with minced garlic, chopped rosemary, salt, and pepper.

  • 5

    Toss everything together directly on the pan until evenly coated, then spread into a single layer ensuring the chicken isn't covered by vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before serving or portioning into meal prep containers for freezing.