Oven-baked chicken thighs with zucchini and carrots
Oven-baked chicken thighs with zucchini and carrots is ready in 50 minutes (25 hands-on) and has 370 kcal and 38 g of protein per serving. One serving costs about $1.88. Prices from Walmart, 2026.
- Total time
- 50 min
- Hands-on
- 25 min
- Calories
- 370 kcal
- Cost per serving
- $1.88
Ingredients (Serves: 2)
- Boneless chicken thighs360 g
- Carrots180 g
- Zucchini200 g
- Garlic6 g
- Olive oil20 g
- Dried chili1 g
- Ground cumin2 g
- Fresh parsley (optional)8 g
- Parmesan (optional)36 g
Method
Preheat the oven to 200 °C. Cut the carrots into sticks, the zucchini into thick slices and the chicken thighs into large chunks; chop the garlic and chili.
Toss the carrots with the garlic, chili, cumin and half of the olive oil on a baking tray, season with salt and pepper, and roast for 12 minutes.
Add the zucchini and chicken to the tray, drizzle with the remaining oil and roast for another 20 minutes, until the chicken is golden and cooked through.
Sprinkle with chopped parsley and grated parmesan and serve straight from the tray.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 13 g |
| Sugars | 7 g |
| Fat | 18 g |
| Fiber | 4 g |
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