Herb-Garlic 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-Garlic Pan Seared Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Pan Seared Chicken Thighs with Roasted Vegetables

Savor the succulent flavor of a herb and garlic infused chicken thigh, perfectly pan-seared to achieve a crispy exterior, served alongside a medley of roasted seasonal vegetables. The dish boasts a delightful balance of savory chicken and tender, roasted veggies, all brought together by aromatic herbs and a touch of garlic for an uplifting finish.

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NUTRITION

422kcal
Protein
33.5g
Fat
24.9g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless, Skinless Chicken Thigh (170g)

1/2 cup Broccoli Florets (78g)

1/2 cup Sliced Red Bell Pepper (75g)

1/2 cup Sliced Zucchini (90g)

1 tsp Olive Oil (for vegetables)

1 tsp Olive Oil (for searing)

2 cloves Garlic, minced

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thigh dry and season with salt, pepper, minced garlic, and mixed dried herbs. Let it sit for 5-10 minutes to absorb the flavors.

  • 2

    Preheat the oven to 425°F (220°C). Toss the broccoli, red bell pepper, and zucchini with 1 tsp olive oil, a pinch of salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 18-20 minutes or until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, heat 1 tsp olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken thigh, and sear for 5-6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).

  • 5

    Remove the chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 6

    Serve the sliced chicken thigh over a bed of the roasted vegetables and enjoy your balanced, flavorful meal.

Herb-Garlic 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-Garlic Pan Seared Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Pan Seared Chicken Thighs with Roasted Vegetables

Savor the succulent flavor of a herb and garlic infused chicken thigh, perfectly pan-seared to achieve a crispy exterior, served alongside a medley of roasted seasonal vegetables. The dish boasts a delightful balance of savory chicken and tender, roasted veggies, all brought together by aromatic herbs and a touch of garlic for an uplifting finish.

NUTRITION

422kcal
Protein
33.5g
Fat
24.9g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless, Skinless Chicken Thigh (170g)

1/2 cup Broccoli Florets (78g)

1/2 cup Sliced Red Bell Pepper (75g)

1/2 cup Sliced Zucchini (90g)

1 tsp Olive Oil (for vegetables)

1 tsp Olive Oil (for searing)

2 cloves Garlic, minced

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken thigh dry and season with salt, pepper, minced garlic, and mixed dried herbs. Let it sit for 5-10 minutes to absorb the flavors.

  • 2

    Preheat the oven to 425°F (220°C). Toss the broccoli, red bell pepper, and zucchini with 1 tsp olive oil, a pinch of salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 18-20 minutes or until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, heat 1 tsp olive oil in a skillet over medium-high heat. Once hot, add the seasoned chicken thigh, and sear for 5-6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).

  • 5

    Remove the chicken from the skillet and let it rest for a couple of minutes before slicing.

  • 6

    Serve the sliced chicken thigh over a bed of the roasted vegetables and enjoy your balanced, flavorful meal.