Crispy Chicken Thighs with Creamy Coconut-Lime Sauce and Roasted Asparagus

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

Crispy Chicken Thighs with Creamy Coconut-Lime Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Creamy Coconut-Lime Sauce and Roasted Asparagus

Savor perfectly crispy chicken thighs paired with a velvety, tangy coconut-lime sauce and roasted asparagus for a bright and satisfying meal. The contrast between the crunchy skin and the creamy sauce elevates this dish into a well-balanced dinner option with an exciting twist.

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NUTRITION

563kcal
Protein
36.7g
Fat
39.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (skin-on) (approx 180g total)

1/4 cup Light Coconut Milk (approx 60g)

1 Lime

150 grams Asparagus

1 teaspoon Olive Oil

1 Garlic Clove

Salt & Black Pepper to taste

Pinch of Red Chili Flakes

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken thighs with salt, pepper, and a pinch of red chili flakes. Pat the skin dry for extra crispiness.

  • 3

    Heat a skillet over medium-high heat with olive oil. Place the chicken thighs skin-side down and sear them for about 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the chicken and sear the other side for an additional 3-4 minutes. Transfer the skillet to the preheated oven (or move the thighs to a baking tray if your skillet isn’t oven-safe) and roast for 15-18 minutes or until fully cooked.

  • 5

    While the chicken is roasting, prepare the coconut-lime sauce by mixing the light coconut milk with the juice and zest of one lime and the minced garlic from one clove. Allow the sauce to sit for a few minutes to let the flavors meld.

  • 6

    Trim the woody ends of the asparagus and toss with a little olive oil, salt, and pepper. Spread the asparagus on a baking sheet and roast in the oven for about 10 minutes until tender and slightly crisp.

  • 7

    Plate the crispy chicken thighs, drizzle with the creamy coconut-lime sauce, and serve alongside the roasted asparagus. Enjoy your balanced and flavorful meal!

Crispy Chicken Thighs with Creamy Coconut-Lime Sauce and Roasted Asparagus

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

Crispy Chicken Thighs with Creamy Coconut-Lime Sauce and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Creamy Coconut-Lime Sauce and Roasted Asparagus

Savor perfectly crispy chicken thighs paired with a velvety, tangy coconut-lime sauce and roasted asparagus for a bright and satisfying meal. The contrast between the crunchy skin and the creamy sauce elevates this dish into a well-balanced dinner option with an exciting twist.

NUTRITION

563kcal
Protein
36.7g
Fat
39.8g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (skin-on) (approx 180g total)

1/4 cup Light Coconut Milk (approx 60g)

1 Lime

150 grams Asparagus

1 teaspoon Olive Oil

1 Garlic Clove

Salt & Black Pepper to taste

Pinch of Red Chili Flakes

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken thighs with salt, pepper, and a pinch of red chili flakes. Pat the skin dry for extra crispiness.

  • 3

    Heat a skillet over medium-high heat with olive oil. Place the chicken thighs skin-side down and sear them for about 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the chicken and sear the other side for an additional 3-4 minutes. Transfer the skillet to the preheated oven (or move the thighs to a baking tray if your skillet isn’t oven-safe) and roast for 15-18 minutes or until fully cooked.

  • 5

    While the chicken is roasting, prepare the coconut-lime sauce by mixing the light coconut milk with the juice and zest of one lime and the minced garlic from one clove. Allow the sauce to sit for a few minutes to let the flavors meld.

  • 6

    Trim the woody ends of the asparagus and toss with a little olive oil, salt, and pepper. Spread the asparagus on a baking sheet and roast in the oven for about 10 minutes until tender and slightly crisp.

  • 7

    Plate the crispy chicken thighs, drizzle with the creamy coconut-lime sauce, and serve alongside the roasted asparagus. Enjoy your balanced and flavorful meal!