Name: Pesto Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.25 cup cooked jasmine rice; 1 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup zucchini; 0.5 cup cherry tomatoes; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 tsp olive oil

Pesto Chicken Thighs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Thighs with Roasted Vegetables

Tender chicken thighs roasted with vibrant basil pesto and sun-dried tomatoes, served over fluffy rice with a medley of charred zucchini and bursting cherry tomatoes.

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NUTRITION

Protein

45.0g

Fat

33.0g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked jasmine rice

1 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup zucchini

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tsp olive oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice the zucchini into half-moons and keep the cherry tomatoes whole.
3
Place the chicken thighs, zucchini, and cherry tomatoes on the prepared baking sheet.
4
Drizzle the olive oil over the vegetables and season everything with sea salt, black pepper, and garlic powder.
5
Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6
While the chicken is roasting, finely chop the sun-dried tomatoes.
7
Remove the tray from the oven and immediately brush the hot chicken thighs with the basil pesto and sprinkle with the chopped sun-dried tomatoes.
8
Serve the pesto chicken and roasted vegetables over a bed of warm, fluffy jasmine rice.