Sautéed Chicken Thighs with Zucchini Noodles and Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared and served over tender zucchini noodles tossed with sun-dried tomatoes and fresh herbs. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken thighs, zucchini, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 chicken thighs with 1 tsp sea salt and 1/2 tsp black pepper. Add to skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
  2. Step 2: Reduce heat to medium, add 1 tbsp olive oil to the same skillet. Sauté 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes for 1-2 minutes until fragrant.
  3. Step 3: Add spiralized noodles from 3 medium zucchinis, 1/4 tsp red pepper flakes, and 1/4 cup chopped fresh basil. Toss and cook for 3-4 minutes until noodles are just tender but still firm.
  4. Step 4: Return chicken thighs to skillet nestling them into the zucchini noodles. Cook for an additional 1-2 minutes to meld flavors. Serve immediately.