Weight-loss
-
Recipes
-
2
min read
One Pan Chicken Thighs Veggies
An easy meal with plenty of flavour, add some brown rice or a medium baked potato for a balanced meal.
Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer
2 servings • 25 minutes
Ingredients
- 400 grams Chicken Thighs With Skin
- 2 cups Broccoli (cut into florets)
- 1 Red Capsicum (medium, chopped)
- 1/2 cup Cherry Tomatoes (whole)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
Directions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Place the chicken thighs in the centre of the pan and add the broccoli, bell pepper, and cherry tomatoes. Drizzle with the oil and season with parsley, garlic powder, and salt. Toss to coat the vegetables in the seasoning.
- Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender. For crispier skin transfer the chicken thighs to a clean baking sheet and turn the oven to grill. Grill for two to three minutes or until the skins have browned.
- Divide between plates and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
References
See more
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.
More Weight-loss guides
Take the first step today.
Rosemary’s weight loss program combines evidence-based treatments with 1-on-1 doctor, dietitian and coaching support.
