Name: Baked Chicken Thighs with Roasted Broccoli and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 1.5 oz protein penne pasta; 1.5 cup frozen broccoli florets; 0.5 cup cherry tomatoes; 2 tsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Baked Chicken Thighs with Roasted Broccoli and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken Thighs with Roasted Broccoli and Tomatoes

Tender chicken thighs baked with juicy cherry tomatoes and crisp-edged roasted broccoli served over a bed of hearty protein penne.

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NUTRITION

Protein

48.0g

Fat

22.9g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1.5 oz protein penne pasta

1.5 cup frozen broccoli florets

0.5 cup cherry tomatoes

2 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken thighs dry and place them on one side of the sheet, then add frozen broccoli and cherry tomatoes to the other side.
3
Drizzle everything with olive oil and sprinkle with oregano, garlic powder, sea salt, and black pepper, tossing the vegetables to coat.
4
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the tomatoes have burst.
5
While the chicken and vegetables roast, boil the protein penne in salted water according to package directions, then drain.
6
Slice the chicken and toss the cooked penne with the roasted vegetables and any juices from the pan before serving.