YOUR SOLIN GENERATED RECIPE
Pan-Seared Lemon-Garlic Chicken Thigh Pasta with Roasted Broccoli and Creamy Avocado
Enjoy a vibrant and satisfying dish that marries the zesty brightness of lemon-garlic chicken thighs with the comforting heartiness of whole wheat pasta. Roasted broccoli adds a delightful crunch while a dollop of creamy avocado brings a rich, smooth finish. This balanced meal hits the perfect note of protein and healthy fats, making it a delicious option for any mealtime.
INGREDIENTS
150g Boneless, Skinless Chicken Thigh
1/2 cup Whole Wheat Pasta (cooked)
1 cup Broccoli
1/4 medium Avocado
1 tsp Olive Oil
2 cloves Garlic
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli with a drizzle of olive oil, salt, and pepper; then spread on a baking tray.
Roast the broccoli in the preheated oven for about 12-15 minutes until tender and slightly charred.
While the broccoli is roasting, season the chicken thighs with salt, pepper, minced garlic, and lemon juice.
Heat olive oil in a pan over medium-high heat and sear the chicken thighs for about 5-6 minutes per side or until the internal temperature reaches 165°F.
In a separate pot, prepare the whole wheat pasta according to package directions until al dente, then drain.
Slice the seared chicken into strips. Toss the pasta with the chicken, roasted broccoli, and a little reserved pan sauce.
Plate the dish and top with diced avocado for a creamy finish. Adjust seasoning with extra lemon juice, salt, or pepper as desired.
Serve immediately and enjoy your protein-packed, flavor-rich meal.