Herb-Roasted Chicken Thighs with Roasted Vegetables and Pasta

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

Herb-Roasted Chicken Thighs with Roasted Vegetables and Pasta

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Vegetables and Pasta

Herb-marinated chicken thighs roasted with colorful peppers and zucchini, tossed with whole wheat pasta and a squeeze of zesty lemon.

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NUTRITION

405kcal
Protein
36.0g
Fat
12.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thighs

1.5 oz Whole Wheat Penne

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 clove minced Garlic

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the zucchini and red bell pepper into bite-sized chunks and place them on the baking sheet with the chicken thighs.

  • 3

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

  • 4

    Toss everything together on the pan to ensure an even coating of oil and spices.

  • 5

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

  • 6

    While the chicken roasts, bring a pot of salted water to a boil and cook the whole wheat penne according to the package instructions.

  • 7

    Drain the pasta and add it directly to the roasting pan, tossing it with the chicken, vegetables, and the flavorful juices from the pan before serving.

Herb-Roasted Chicken Thighs with Roasted Vegetables and Pasta

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

Herb-Roasted Chicken Thighs with Roasted Vegetables and Pasta

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Vegetables and Pasta

Herb-marinated chicken thighs roasted with colorful peppers and zucchini, tossed with whole wheat pasta and a squeeze of zesty lemon.

NUTRITION

405kcal
Protein
36.0g
Fat
12.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thighs

1.5 oz Whole Wheat Penne

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 clove minced Garlic

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the zucchini and red bell pepper into bite-sized chunks and place them on the baking sheet with the chicken thighs.

  • 3

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

  • 4

    Toss everything together on the pan to ensure an even coating of oil and spices.

  • 5

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

  • 6

    While the chicken roasts, bring a pot of salted water to a boil and cook the whole wheat penne according to the package instructions.

  • 7

    Drain the pasta and add it directly to the roasting pan, tossing it with the chicken, vegetables, and the flavorful juices from the pan before serving.