Seared Chicken Thighs with Garlic Herb Noodles

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

Seared Chicken Thighs with Garlic Herb Noodles

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Herb Noodles

Pan-seared chicken thighs served over protein-packed chickpea noodles tossed in a bright herb oil with a hint of fragrant garlic.

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NUTRITION

448kcal
Protein
45.2g
Fat
15.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

2 oz Chickpea Pasta

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    Season the chicken thighs evenly with salt, black pepper, and dried oregano.

  • 3

    Heat a large non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

  • 4

    Remove the chicken from the skillet and set aside to rest, then lower the heat to medium.

  • 5

    Add the olive oil and minced garlic to the same skillet, sautéing for about 1 minute until the garlic is fragrant.

  • 6

    Drain the pasta and add it to the skillet along with fresh parsley and lemon juice, tossing well to coat.

  • 7

    Slice the chicken and serve it over the warm garlic herb noodles.

Seared Chicken Thighs with Garlic Herb Noodles

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

Seared Chicken Thighs with Garlic Herb Noodles

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Garlic Herb Noodles

Pan-seared chicken thighs served over protein-packed chickpea noodles tossed in a bright herb oil with a hint of fragrant garlic.

NUTRITION

448kcal
Protein
45.2g
Fat
15.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

2 oz Chickpea Pasta

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    Season the chicken thighs evenly with salt, black pepper, and dried oregano.

  • 3

    Heat a large non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

  • 4

    Remove the chicken from the skillet and set aside to rest, then lower the heat to medium.

  • 5

    Add the olive oil and minced garlic to the same skillet, sautéing for about 1 minute until the garlic is fragrant.

  • 6

    Drain the pasta and add it to the skillet along with fresh parsley and lemon juice, tossing well to coat.

  • 7

    Slice the chicken and serve it over the warm garlic herb noodles.