Crispy Pan-Seared Chicken Thighs with Creamy Spinach and Roasted Asparagus

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

Crispy Pan-Seared Chicken Thighs with Creamy Spinach and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Creamy Spinach and Roasted Asparagus

Enjoy this beautifully balanced dinner featuring crispy, pan-seared chicken thighs, layered over a luscious creamy spinach and accompanied by perfectly roasted asparagus. A comforting plate with a delightful blend of textures and vibrant flavors that is as nourishing as it is satisfying.

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NUTRITION

556kcal
Protein
45.6g
Fat
39.8g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total, skin-on)

2 cups Fresh Spinach (60g)

2 tbsp Light Cream Cheese

2 tbsp Unsweetened Almond Milk

1 cup Asparagus (90g)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for the asparagus.

  • 2

    Pat the chicken thighs dry and season generously with salt and pepper.

  • 3

    In a skillet over medium-high heat, add olive oil and sear the chicken thighs skin side down until crispy (about 5-6 minutes). Flip and cook for another 4-5 minutes until cooked through.

  • 4

    While the chicken cooks, toss asparagus with a pinch of salt and pepper, and place on a baking sheet. Roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 5

    For the creamy spinach, sauté a minced garlic clove in a small pan with a few fresh spinach leaves until fragrant. Add the remaining spinach, light cream cheese, and unsweetened almond milk. Stir over low heat until the spinach wilts and the sauce becomes smooth and creamy. If needed, blend slightly for extra smooth texture.

  • 6

    Plate the crispy chicken thighs alongside a serving of creamy spinach and roasted asparagus. Enjoy immediately.

Crispy Pan-Seared Chicken Thighs with Creamy Spinach and Roasted Asparagus

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

Crispy Pan-Seared Chicken Thighs with Creamy Spinach and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Creamy Spinach and Roasted Asparagus

Enjoy this beautifully balanced dinner featuring crispy, pan-seared chicken thighs, layered over a luscious creamy spinach and accompanied by perfectly roasted asparagus. A comforting plate with a delightful blend of textures and vibrant flavors that is as nourishing as it is satisfying.

NUTRITION

556kcal
Protein
45.6g
Fat
39.8g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (200g total, skin-on)

2 cups Fresh Spinach (60g)

2 tbsp Light Cream Cheese

2 tbsp Unsweetened Almond Milk

1 cup Asparagus (90g)

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for the asparagus.

  • 2

    Pat the chicken thighs dry and season generously with salt and pepper.

  • 3

    In a skillet over medium-high heat, add olive oil and sear the chicken thighs skin side down until crispy (about 5-6 minutes). Flip and cook for another 4-5 minutes until cooked through.

  • 4

    While the chicken cooks, toss asparagus with a pinch of salt and pepper, and place on a baking sheet. Roast in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 5

    For the creamy spinach, sauté a minced garlic clove in a small pan with a few fresh spinach leaves until fragrant. Add the remaining spinach, light cream cheese, and unsweetened almond milk. Stir over low heat until the spinach wilts and the sauce becomes smooth and creamy. If needed, blend slightly for extra smooth texture.

  • 6

    Plate the crispy chicken thighs alongside a serving of creamy spinach and roasted asparagus. Enjoy immediately.