Smart Parm-Topped Chicken Thighs
with Roasted Balsamic Veggie Medley
A layer of Parmesan and a sprinkle of herby breadcrumbs add delicious savoury crunch to these baked chicken thighs. Balsamic-roasted peppers and zucchini bring a balancing sweet element to each bite!
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
400 g
Zucchini
160 g
Sweet Bell Pepper
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Powder
½ tbsp
Italian Seasoning
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
7 g
Parsley
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Remove 1/2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Add breadcrumbs, half the garlic powder and 1/2 tbsp softened butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper. Using a fork, press mixture against the side of the bowl until combined. (TIP: You can also rub the breadcrumb mixture between your fingers until combined!)
Core, then cut pepper into 1-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half moons. Finely chop parsley.
Add peppers, zucchini, balsamic glaze, remaining garlic powder, 1 tsp Italian Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until veggies are tender-crisp, 16-18 min.
Meanwhile, add half the parsley to the bowl with breadcrumb topping, then stir to combine. Thoroughly pat chicken dry with paper towels. Add chicken and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, pepper and 1/2 tsp Italian Seasoning (dbl for 4 ppl), then toss to coat. Add chicken to another parchment-lined baking sheet. Sprinkle Parmesan, then breadcrumb topping over tops. Gently pat down to adhere.
Bake chicken in the top of the oven until topping is golden-brown and chicken is cooked through, 12-14 min.**
Divide chicken and veggies between plates. Sprinkle remaining parsley over veggies.
