Name: Sheet Pan Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless skinless chicken thighs; 1 cup Red potatoes; 1.5 cup String beans; 1 tbsp Avocado oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.5 medium Lemon

Sheet Pan 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

Sheet Pan Chicken Thighs with Roasted Vegetables

Oven-roasted chicken thighs and crisp red potatoes seasoned with aromatic herbs for a golden-brown finish that pairs perfectly with snappy string beans.

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NUTRITION

Protein

39.3g

Fat

26.1g

Carbs

44.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 cup Red potatoes

1.5 cup String beans

1 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 medium Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Wash and dice the red potatoes into 1-inch pieces and trim the ends off the fresh string beans.
3
Place the chicken thighs, diced potatoes, and string beans onto the prepared sheet pan.
4
Drizzle the avocado oil and the juice from half a lemon over the chicken and vegetables.
5
Season everything with sea salt, black pepper, garlic powder, and dried oregano, then toss with your hands to coat thoroughly.
6
Spread the ingredients out into a single layer, ensuring the chicken pieces are not covered by the vegetables.
7
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.