YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Garlic Rice and Roasted Zucchini
Enjoy a beautifully balanced dinner featuring tender, seared chicken thighs paired with fragrant garlic-infused brown rice and perfectly roasted zucchini. The dish has a delightful blend of savory and aromatic flavors with a light drizzle of olive oil, making it both satisfying and aligned with your nutritional goals.
INGREDIENTS
2 x 100g boneless skinless chicken thighs
1/3 cup cooked brown rice
1/2 medium zucchini
1/2 tsp olive oil
1 clove minced garlic
Salt and pepper to taste
PREPARATION
Begin by preheating your oven to 425°F (220°C) for roasting the zucchini.
Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes on each side until golden brown. Reduce heat if needed and cook until the internal temperature reaches 165°F (74°C). Remove from pan and let rest.
In the same skillet, add the minced garlic and a splash of water if needed, sauté for about 30 seconds until fragrant to deglaze the pan. Stir in the pre-cooked brown rice to coat with garlic flavor, warming it through for 1-2 minutes.
Slice the zucchini into rounds or half-moons. Toss with a light drizzle of olive oil, salt, and pepper. Spread the zucchini on a baking tray and roast in the oven for about 10-12 minutes until tender and slightly caramelized.
Plate the dish by serving a portion of garlic rice alongside the roasted zucchini and topping with the seared chicken thighs.
Finish with a final light sprinkle of pepper if desired, and serve warm.