Name: Creamy Tuscan Chicken Thighs with Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 1.5 cups zucchini; 0.25 cup full-fat coconut milk; 2 tbsp sun-dried tomatoes; 1 cup fresh spinach; 2 cloves garlic; 1 tsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Creamy Tuscan Chicken Thighs with Zucchini

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Chicken Thighs with Zucchini

Pan-seared chicken thighs simmered in a velvety sun-dried tomato and coconut sauce, served over a bed of tender, vibrant zucchini rounds.

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NUTRITION

Protein

45.0g

Fat

39.6g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1.5 cups zucchini

0.25 cup full-fat coconut milk

2 tbsp sun-dried tomatoes

1 cup fresh spinach

2 cloves garlic

1 tsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken thighs on both sides with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through.
3
Remove the chicken from the pan and set aside. In the same skillet, add the sliced zucchini and minced garlic, sautéing for 3 minutes until the zucchini begins to soften.
4
Stir in the sun-dried tomatoes and pour in the full-fat coconut milk, scraping the bottom of the pan to release any flavorful browned bits.
5
Bring the sauce to a gentle simmer, then add the fresh spinach, stirring until it is just wilted.
6
Return the chicken thighs to the skillet, spooning the creamy sauce over them, and simmer for an additional 2 minutes until the sauce has thickened slightly.