Herb-Roasted Chicken Thighs with Garlic Sautéed Zucchini and Brown Rice

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

Herb-Roasted Chicken Thighs with Garlic Sautéed Zucchini and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Garlic Sautéed Zucchini and Brown Rice

Savor tender herb-roasted chicken thighs paired with garlicky sautéed zucchini and a side of nutty brown rice. The fragrant mix of rosemary and thyme elevate this wholesome dinner, delivering comforting flavors and a balanced nutrient profile to fuel your evening.

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NUTRITION

497kcal
Protein
43.1g
Fat
25.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~170g total)

1 medium zucchini

1/2 cup cooked brown rice

2 tsp olive oil

1 garlic clove

1 tbsp fresh rosemary and thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry and season generously with salt, pepper, and the fresh rosemary and thyme.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes or until they reach an internal temperature of 165°F.

  • 4

    While the chicken is roasting, heat 2 teaspoons of olive oil in a skillet over medium heat.

  • 5

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the sliced zucchini to the skillet and sauté for 4-5 minutes until tender but still crisp. Season with a pinch of salt and pepper as desired.

  • 7

    Warm the pre-cooked brown rice if needed.

  • 8

    Plate the roasted chicken thighs alongside the garlic sautéed zucchini and a serving of brown rice, and enjoy your balanced, flavorful dinner.

Herb-Roasted Chicken Thighs with Garlic Sautéed Zucchini and Brown Rice

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

Herb-Roasted Chicken Thighs with Garlic Sautéed Zucchini and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Garlic Sautéed Zucchini and Brown Rice

Savor tender herb-roasted chicken thighs paired with garlicky sautéed zucchini and a side of nutty brown rice. The fragrant mix of rosemary and thyme elevate this wholesome dinner, delivering comforting flavors and a balanced nutrient profile to fuel your evening.

NUTRITION

497kcal
Protein
43.1g
Fat
25.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~170g total)

1 medium zucchini

1/2 cup cooked brown rice

2 tsp olive oil

1 garlic clove

1 tbsp fresh rosemary and thyme

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry and season generously with salt, pepper, and the fresh rosemary and thyme.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes or until they reach an internal temperature of 165°F.

  • 4

    While the chicken is roasting, heat 2 teaspoons of olive oil in a skillet over medium heat.

  • 5

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 6

    Add the sliced zucchini to the skillet and sauté for 4-5 minutes until tender but still crisp. Season with a pinch of salt and pepper as desired.

  • 7

    Warm the pre-cooked brown rice if needed.

  • 8

    Plate the roasted chicken thighs alongside the garlic sautéed zucchini and a serving of brown rice, and enjoy your balanced, flavorful dinner.