YOUR SOLIN GENERATED RECIPE
Oven-Baked Chicken Thighs with Roasted Broccoli and Parmesan
Tender chicken thighs and broccoli florets roasted until golden, tossed with whole wheat pasta and finished with a dusting of nutty parmesan.
INGREDIENTS
5.5 ounces Boneless Skinless Chicken Thighs
1 cup Broccoli Florets
0.5 cup Cooked Whole Wheat Penne
0.5 tablespoon Extra Virgin Olive Oil
2 tablespoons Grated Parmesan Cheese
1 clove Minced Garlic
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Boil a small pot of water and cook the whole wheat pasta according to package directions until al dente, then drain and set aside.
Pat the chicken thighs dry with a paper towel and season both sides with salt, black pepper, and a pinch of dried oregano.
In a mixing bowl, toss the broccoli florets and minced garlic with the olive oil until every piece is lightly coated.
Arrange the chicken thighs and broccoli on the prepared baking sheet in a single layer, ensuring they aren't overcrowded.
Roast in the oven for 18 to 22 minutes or until the chicken is cooked through and the broccoli edges are slightly charred.
Add the cooked pasta to the baking sheet and toss it gently with the roasted chicken juices and broccoli florets.
Drizzle the fresh lemon juice over the entire tray and finish with a generous dusting of grated parmesan cheese before serving.