Name: Pan-Seared Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz boneless skinless chicken thighs; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp lemon juice

Pan-Seared Chicken Thighs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Vegetables

Crispy pan-seared chicken thighs served with a vibrant medley of oven-roasted broccoli and bell peppers, finished with a bright squeeze of lemon.

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NUTRITION

Protein

39g

Fat

25.4g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the broccoli florets and sliced red bell peppers with half of the olive oil and a pinch of sea salt on the prepared tray.
3
Spread the vegetables in a single layer and roast for 18 minutes until the edges are golden and tender.
4
Pat the chicken thighs dry with a paper towel and season both sides evenly with garlic powder, oregano, salt, and pepper.
5
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
6
Place the chicken in the skillet and sear for 6 minutes per side without moving them to ensure a deep golden crust forms.
7
Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice to brighten the flavors.