Herb-Crusted Pan Seared Chicken Thighs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Thighs with Roasted Vegetables

Savor the delightful combination of perfectly pan-seared, herb-crusted chicken thighs paired with vibrant roasted red bell peppers and zucchini. This dish delivers a balanced mix of protein and wholesome veggies drizzled with a hint of olive oil, making it a nourishing and satisfying meal.

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NUTRITION

413kcal
Protein
36.8g
Fat
25.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless, Skinless Chicken Thigh

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thigh dry with paper towels. Season both sides with salt, black pepper, garlic powder, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half of the olive oil and sear the chicken thigh for about 4-5 minutes on each side until a golden crust forms.

  • 3

    While the chicken sears, chop the red bell pepper and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper.

  • 4

    Preheat your oven to 425°F. Spread the seasoned vegetables on a baking sheet in a single layer.

  • 5

    Once the chicken is seared, transfer the vegetables to the oven and roast for 12-15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy your balanced, protein-packed meal!

Herb-Crusted Pan Seared Chicken Thighs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken Thighs with Roasted Vegetables

Savor the delightful combination of perfectly pan-seared, herb-crusted chicken thighs paired with vibrant roasted red bell peppers and zucchini. This dish delivers a balanced mix of protein and wholesome veggies drizzled with a hint of olive oil, making it a nourishing and satisfying meal.

NUTRITION

413kcal
Protein
36.8g
Fat
25.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless, Skinless Chicken Thigh

1 medium Red Bell Pepper

1 medium Zucchini

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken thigh dry with paper towels. Season both sides with salt, black pepper, garlic powder, chopped rosemary, and thyme.

  • 2

    Heat a non-stick skillet over medium-high heat. Add half of the olive oil and sear the chicken thigh for about 4-5 minutes on each side until a golden crust forms.

  • 3

    While the chicken sears, chop the red bell pepper and zucchini into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper.

  • 4

    Preheat your oven to 425°F. Spread the seasoned vegetables on a baking sheet in a single layer.

  • 5

    Once the chicken is seared, transfer the vegetables to the oven and roast for 12-15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Slice the chicken and serve it alongside the roasted vegetables. Enjoy your balanced, protein-packed meal!