Herb-Seared Chicken Thighs with Sautéed Zucchini and Bell Peppers

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

Herb-Seared Chicken Thighs with Sautéed Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Thighs with Sautéed Zucchini and Bell Peppers

Pan-seared chicken thighs seasoned with aromatic herbs, served alongside a colorful medley of sautéed zucchini and bell peppers with a golden caramelized finish.

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NUTRITION

492kcal
Protein
43.6g
Fat
30.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Thighs (boneless, skinless)

1 medium Zucchini

1 medium Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic

0.5 teaspoon Dried Oregano

0.5 teaspoon Dried Thyme

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PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season both sides generously with salt, black pepper, dried oregano, and dried thyme.

  • 2

    Heat one tablespoon of olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

  • 3

    Place the chicken thighs in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F and the surface is golden brown.

  • 4

    Remove the chicken from the skillet and set aside on a plate to rest.

  • 5

    In the same skillet, add the remaining half tablespoon of olive oil along with the sliced bell peppers and zucchini.

  • 6

    Sauté the vegetables for about 5 minutes, stirring occasionally, until they are tender-crisp and have developed a light char.

  • 7

    Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

  • 8

    Plate the herb-seared chicken alongside the sautéed vegetables and serve immediately.

Herb-Seared Chicken Thighs with Sautéed Zucchini and Bell Peppers

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

Herb-Seared Chicken Thighs with Sautéed Zucchini and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Thighs with Sautéed Zucchini and Bell Peppers

Pan-seared chicken thighs seasoned with aromatic herbs, served alongside a colorful medley of sautéed zucchini and bell peppers with a golden caramelized finish.

NUTRITION

492kcal
Protein
43.6g
Fat
30.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Thighs (boneless, skinless)

1 medium Zucchini

1 medium Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic

0.5 teaspoon Dried Oregano

0.5 teaspoon Dried Thyme

PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season both sides generously with salt, black pepper, dried oregano, and dried thyme.

  • 2

    Heat one tablespoon of olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

  • 3

    Place the chicken thighs in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F and the surface is golden brown.

  • 4

    Remove the chicken from the skillet and set aside on a plate to rest.

  • 5

    In the same skillet, add the remaining half tablespoon of olive oil along with the sliced bell peppers and zucchini.

  • 6

    Sauté the vegetables for about 5 minutes, stirring occasionally, until they are tender-crisp and have developed a light char.

  • 7

    Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

  • 8

    Plate the herb-seared chicken alongside the sautéed vegetables and serve immediately.