Seared Chicken Thighs with Garlic Rice and Roasted Zucchini

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

Seared Chicken Thighs with Garlic Rice and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Roasted Zucchini

Pan-seared chicken thighs served alongside garlic-infused jasmine rice and tender roasted zucchini, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

282kcal
Protein
31.4g
Fat
8.7g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thigh

1/3 cup Cooked Jasmine Rice

1 cup Sliced Zucchini

1 clove Garlic

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini with a small portion of the olive oil and a pinch of salt, then roast for 15 minutes until tender.

  • 3

    Season the chicken thighs with salt and pepper and sear in a hot non-stick skillet over medium-high heat until golden and cooked through.

  • 4

    In a separate small pan, sauté the minced garlic in the remaining oil for one minute before stirring in the cooked jasmine rice to warm through.

  • 5

    Plate the chicken and roasted zucchini over the fragrant garlic rice and serve immediately.

Seared Chicken Thighs with Garlic Rice and Roasted Zucchini

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

Seared Chicken Thighs with Garlic Rice and Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Rice and Roasted Zucchini

Pan-seared chicken thighs served alongside garlic-infused jasmine rice and tender roasted zucchini, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

282kcal
Protein
31.4g
Fat
8.7g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thigh

1/3 cup Cooked Jasmine Rice

1 cup Sliced Zucchini

1 clove Garlic

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini with a small portion of the olive oil and a pinch of salt, then roast for 15 minutes until tender.

  • 3

    Season the chicken thighs with salt and pepper and sear in a hot non-stick skillet over medium-high heat until golden and cooked through.

  • 4

    In a separate small pan, sauté the minced garlic in the remaining oil for one minute before stirring in the cooked jasmine rice to warm through.

  • 5

    Plate the chicken and roasted zucchini over the fragrant garlic rice and serve immediately.