Name: Seared Chicken Thighs with Roasted Zucchini and Carrot Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless Skinless Chicken Thighs; 1.5 medium Zucchini, sliced; 0.8 cup Carrots, sliced into sticks; 1 tbsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Lemon Juice; 1 tsp Fresh Thyme

Seared Chicken Thighs with Roasted Zucchini and Carrot Medley

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Zucchini and Carrot Medley

Pan-seared chicken thighs served with oven-roasted zucchini and carrots, finished with a squeeze of fresh lemon and fragrant thyme.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.7g

Fat

22.6g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1.5 medium Zucchini, sliced

0.8 cup Carrots, sliced into sticks

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tsp Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, toss the sliced zucchini and carrot sticks with half of the olive oil, minced garlic, salt, and pepper.
3
Spread the vegetables in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
4
While the vegetables roast, season the chicken thighs generously with salt, pepper, and fresh thyme leaves.
5
Heat the remaining olive oil in a large skillet over medium-high heat.
6
Place the chicken thighs in the skillet and sear for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F.
7
Remove the chicken from the heat and let it rest for a few minutes.
8
Plate the seared chicken alongside the roasted vegetable medley and finish with a fresh squeeze of lemon juice over everything.