Name: Lemon-Herb Roasted Chicken Thighs and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 2 cups zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Roasted Chicken Thighs and Zucchini

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs and Zucchini

Roasted chicken thighs and sliced zucchini tossed in a zesty lemon-herb marinade for a meal that is incredibly succulent.

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NUTRITION

Protein

50.7g

Fat

34.3g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

2 cups zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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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
Slice the zucchini into half-inch thick half-moons and pat the chicken thighs dry with a paper towel.
3
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.
4
Add the chicken and zucchini to the bowl, tossing thoroughly to ensure every piece is coated in the aromatic marinade.
5
Spread the mixture onto the prepared sheet pan in a single layer, ensuring the chicken isn't crowded by the vegetables.
6
Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the zucchini is tender and lightly browned.