Name: Seared Chicken Thighs with White Bean and Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless Skinless Chicken Thighs; 3/4 cup Cannellini Beans; 1 tbsp Extra Virgin Olive Oil; 1 cup sliced Zucchini; 1/2 cup Cherry Tomatoes; 2 cups Baby Spinach; 2 cloves Garlic; 1 tbsp Lemon Juice

Seared Chicken Thighs with White Bean and Vegetable 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 White Bean and Vegetable Medley

Pan-seared chicken thighs served over a sauté of cannellini beans and zucchini, topped with burst cherry tomatoes for a juicy finish.

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NUTRITION

Protein

56.3g

Fat

22.2g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

3/4 cup Cannellini Beans

1 tbsp Extra Virgin Olive Oil

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

2 cups Baby Spinach

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken thighs generously with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the pan and set aside to rest on a plate.
5
In the same skillet, add the minced garlic and sliced zucchini, sautéing for 3 minutes until the zucchini is tender-crisp.
6
Add the rinsed cannellini beans and cherry tomatoes to the skillet, stirring occasionally until the tomato skins begin to burst.
7
Toss in the baby spinach and stir for 1 minute until it just begins to wilt.
8
Return the chicken and any resting juices to the pan, then finish with a squeeze of fresh lemon juice before serving.