Smart Parm-Topped Chicken Thighs
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Smart Parm-Topped Chicken Thighs

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.

Carb Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

400 g


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


Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories500 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate27 g
Sugar16 g
Dietary Fiber4 g
Protein37 g
Cholesterol150 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Paper Towel


Make breadcrumb topping

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.

Roast veggies

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.

Prep chicken

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

Bake chicken in the top of the oven until topping is golden-brown and chicken is cooked through, 12-14 min.**

Finish and serve

Divide chicken and veggies between plates. Sprinkle remaining parsley over veggies.