A Heale La Sold Carte Out Recipe

Marinate the Chicken

In a mixing bowl, combine the boneless chicken thighs, olive oil, minced garlic, chopped rosemary, lemon juice, salt, black pepper, and paprika. Mix well to ensure the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes.

Cook the Chicken

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the skillet and set it aside.

Sauté the Vegetables

In the same skillet, add a little more olive oil if necessary. Add the sliced zucchini, bell peppers, and red onion. Sauté for about 5-6 minutes until the vegetables are tender but still crisp. Season with salt and pepper to taste.

Plate the Dish

On a serving plate, place a portion of the sautéed vegetables, and top with the cooked chicken thighs. You can drizzle additional lemon juice over the top for extra flavor. Serve immediately.