Seared Chicken Thighs with Grilled Zucchini and Quinoa

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

Seared Chicken Thighs with Grilled Zucchini and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Grilled Zucchini and Quinoa

Pan-seared chicken thighs served over fluffy quinoa and charred zucchini ribbons, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

386kcal
Protein
39.8g
Fat
13.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Oregano

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PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with garlic powder, dried oregano, salt, and pepper.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, slice the zucchini into long, thin ribbons or half-moons.

  • 5

    Remove the chicken from the pan and let it rest; in the same pan, add the zucchini and sauté for 3-4 minutes until tender and slightly charred.

  • 6

    Warm the pre-cooked quinoa if necessary and place it in the center of a plate.

  • 7

    Top the quinoa with the seared chicken and grilled zucchini, then drizzle everything with fresh lemon juice before serving.

Seared Chicken Thighs with Grilled Zucchini and Quinoa

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

Seared Chicken Thighs with Grilled Zucchini and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Grilled Zucchini and Quinoa

Pan-seared chicken thighs served over fluffy quinoa and charred zucchini ribbons, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

386kcal
Protein
39.8g
Fat
13.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1 medium Zucchini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Oregano

PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with garlic powder, dried oregano, salt, and pepper.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, slice the zucchini into long, thin ribbons or half-moons.

  • 5

    Remove the chicken from the pan and let it rest; in the same pan, add the zucchini and sauté for 3-4 minutes until tender and slightly charred.

  • 6

    Warm the pre-cooked quinoa if necessary and place it in the center of a plate.

  • 7

    Top the quinoa with the seared chicken and grilled zucchini, then drizzle everything with fresh lemon juice before serving.