Garlic-Herb Pan Seared Chicken Thighs with Roasted Vegetable Pasta

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

Garlic-Herb Pan Seared Chicken Thighs with Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken Thighs with Roasted Vegetable Pasta

Savor the vibrant flavors of garlic and fresh herbs in perfectly pan seared chicken thighs served atop a bed of whole wheat pasta tossed with oven-roasted zucchini, cherry tomatoes, and red bell pepper. This dish offers a delightful balance of lean protein and wholesome carbohydrates, accented by a gentle drizzle of olive oil and aromatic herbs.

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NUTRITION

563kcal
Protein
42.6g
Fat
17.8g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (170g)

2 ounces dry whole wheat spaghetti (56g)

1 medium zucchini

1/2 cup cherry tomatoes

1 medium red bell pepper

2 cloves garlic

1/2 tablespoon olive oil

2 tablespoons fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss chopped zucchini, halved cherry tomatoes, and sliced red bell pepper with half a tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for 15-20 minutes until tender while you prepare the other components.

  • 4

    Meanwhile, cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.

  • 5

    Season the chicken thigh generously with salt, pepper, minced garlic, and freshly chopped basil.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken thigh for about 5-7 minutes on each side, or until fully cooked and nicely browned.

  • 7

    Slice the chicken thigh and toss with the cooked spaghetti and roasted vegetables. Garnish with additional fresh basil if desired before serving.

Garlic-Herb Pan Seared Chicken Thighs with Roasted Vegetable Pasta

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

Garlic-Herb Pan Seared Chicken Thighs with Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken Thighs with Roasted Vegetable Pasta

Savor the vibrant flavors of garlic and fresh herbs in perfectly pan seared chicken thighs served atop a bed of whole wheat pasta tossed with oven-roasted zucchini, cherry tomatoes, and red bell pepper. This dish offers a delightful balance of lean protein and wholesome carbohydrates, accented by a gentle drizzle of olive oil and aromatic herbs.

NUTRITION

563kcal
Protein
42.6g
Fat
17.8g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (170g)

2 ounces dry whole wheat spaghetti (56g)

1 medium zucchini

1/2 cup cherry tomatoes

1 medium red bell pepper

2 cloves garlic

1/2 tablespoon olive oil

2 tablespoons fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss chopped zucchini, halved cherry tomatoes, and sliced red bell pepper with half a tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for 15-20 minutes until tender while you prepare the other components.

  • 4

    Meanwhile, cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.

  • 5

    Season the chicken thigh generously with salt, pepper, minced garlic, and freshly chopped basil.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the chicken thigh for about 5-7 minutes on each side, or until fully cooked and nicely browned.

  • 7

    Slice the chicken thigh and toss with the cooked spaghetti and roasted vegetables. Garnish with additional fresh basil if desired before serving.