YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Veggie Pasta and Tomato Sauce
Pan-seared chicken thighs served over chickpea orzo and zucchini noodles tossed in a zesty herb marinara, finished with a side of sweet raspberries.
INGREDIENTS
4 oz Boneless Skinless Chicken Thighs
1.5 oz Chickpea Orzo
1/2 cup Marinara Sauce (no sugar added)
1 cup Spiralized Zucchini
1 tsp Olive Oil
1/2 cup Fresh Raspberries
PREPARATION
Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and dried Italian herbs.
Bring a small pot of salted water to a boil and cook the chickpea orzo according to package directions until al dente, then drain.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken thighs to the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and set aside to rest.
In the same skillet, add the spiralized zucchini and sauté for 2 minutes until just tender.
Lower the heat and stir in the marinara sauce and cooked orzo, tossing until everything is well-coated and heated through.
Slice the chicken and serve it over the veggie pasta mixture with the fresh raspberries on the side for a sweet finish.