YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken Thighs with Sautéed Spinach and Onions
Enjoy a delicious and wholesome dish featuring tender pan-seared chicken thighs paired with lightly sautéed spinach and sweet onions. Seasoned simply with salt, pepper, and garlic powder, this meal offers a balanced combination of protein, healthy fats, and vibrant vegetables, perfect for a nutritious dinner.
INGREDIENTS
180 grams Chicken Thighs (Boneless, Skinless)
60 grams Fresh Spinach
0.5 medium Yellow Onion
1 teaspoon Olive Oil
0.5 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, add the chicken thighs to the skillet. Sear for about 5-6 minutes on each side or until they are golden brown and cooked through (internal temperature should reach 165°F).
Remove the chicken thighs from the skillet and set aside.
In the same skillet, add the sliced onion and sauté for about 2-3 minutes until softened.
Add the fresh spinach to the skillet with the onions and stir until the spinach wilts, which should take about 1-2 minutes.
Return the chicken thighs to the skillet briefly to warm through and combine the flavors.
Plate the chicken thighs alongside the sautéed spinach and onions. Serve immediately.