Crispy Pan-Seared Chicken Thighs with Sautéed Spinach

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

Crispy Pan-Seared Chicken Thighs with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Sautéed Spinach

Enjoy tender, crispy chicken thighs perfectly seared to lock in flavor while served alongside vibrant, garlicky sautéed spinach. This balanced dish marries savory, texture-rich chicken with a light and nutritious green side.

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NUTRITION

413kcal
Protein
32.2g
Fat
28.6g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx. 200g total)

2 cups Fresh Spinach

1 teaspoon Olive Oil

2 cloves Garlic

Salt (2 pinches)

Black Pepper (2 pinches)

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PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.

  • 2

    Heat a non-stick or cast iron skillet over medium-high heat. Place the chicken thighs skin-side down to render the fat and create a crispy exterior, cooking for about 6-8 minutes until the skin is golden and crispy.

  • 3

    Flip the chicken thighs and continue to cook for an additional 6-8 minutes on the other side until fully cooked through.

  • 4

    While the chicken is cooking, heat a separate skillet over medium heat. Add the olive oil and sauté the minced garlic for about 30 seconds until fragrant.

  • 5

    Add the fresh spinach to the garlic and olive oil, stirring continuously until the spinach is wilted, which should take about 2 minutes. Season lightly with a pinch of salt.

  • 6

    Plate the chicken thighs alongside the sautéed spinach and serve immediately.

Crispy Pan-Seared Chicken Thighs with Sautéed Spinach

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

Crispy Pan-Seared Chicken Thighs with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Sautéed Spinach

Enjoy tender, crispy chicken thighs perfectly seared to lock in flavor while served alongside vibrant, garlicky sautéed spinach. This balanced dish marries savory, texture-rich chicken with a light and nutritious green side.

NUTRITION

413kcal
Protein
32.2g
Fat
28.6g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx. 200g total)

2 cups Fresh Spinach

1 teaspoon Olive Oil

2 cloves Garlic

Salt (2 pinches)

Black Pepper (2 pinches)

PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.

  • 2

    Heat a non-stick or cast iron skillet over medium-high heat. Place the chicken thighs skin-side down to render the fat and create a crispy exterior, cooking for about 6-8 minutes until the skin is golden and crispy.

  • 3

    Flip the chicken thighs and continue to cook for an additional 6-8 minutes on the other side until fully cooked through.

  • 4

    While the chicken is cooking, heat a separate skillet over medium heat. Add the olive oil and sauté the minced garlic for about 30 seconds until fragrant.

  • 5

    Add the fresh spinach to the garlic and olive oil, stirring continuously until the spinach is wilted, which should take about 2 minutes. Season lightly with a pinch of salt.

  • 6

    Plate the chicken thighs alongside the sautéed spinach and serve immediately.