Pan-Seared Chicken Thighs with Garlic Asparagus and Brown Rice

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

Pan-Seared Chicken Thighs with Garlic Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Garlic Asparagus and Brown Rice

Savor the flavors of tender, pan-seared chicken thighs paired with vibrant garlic-infused asparagus and a serving of hearty brown rice. This dinner offers a balanced blend of lean protein, complex carbs, and a hint of olive oil richness, making it a wholesome meal that delights the senses.

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NUTRITION

501kcal
Protein
49.7g
Fat
25.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (200g total)

1 cup cooked Brown Rice (from ~1/3 cup uncooked, 195g)

1 cup Asparagus (134g)

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the chicken thighs and pat dry with paper towels. Season them with salt and pepper on both sides.

  • 2

    Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

  • 3

    Add the chicken thighs to the pan and sear for about 5-6 minutes on each side until they are golden brown and reach an internal temperature of 165°F.

  • 4

    While the chicken cooks, mince the garlic cloves.

  • 5

    In a separate pan, lightly sauté the minced garlic in a splash of olive oil over medium heat for about 1 minute until fragrant, then add the asparagus. Sauté the asparagus for 4-5 minutes until tender-crisp, seasoning with a pinch of salt and pepper.

  • 6

    Prepare the brown rice according to package instructions if not already done, or reheat the pre-cooked rice.

  • 7

    Plate the dish by serving a bed of brown rice topped with the chicken thighs and garlic asparagus on the side. Drizzle any remaining pan juices over the chicken for added flavor.

Pan-Seared Chicken Thighs with Garlic Asparagus and Brown Rice

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

Pan-Seared Chicken Thighs with Garlic Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Garlic Asparagus and Brown Rice

Savor the flavors of tender, pan-seared chicken thighs paired with vibrant garlic-infused asparagus and a serving of hearty brown rice. This dinner offers a balanced blend of lean protein, complex carbs, and a hint of olive oil richness, making it a wholesome meal that delights the senses.

NUTRITION

501kcal
Protein
49.7g
Fat
25.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (200g total)

1 cup cooked Brown Rice (from ~1/3 cup uncooked, 195g)

1 cup Asparagus (134g)

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the chicken thighs and pat dry with paper towels. Season them with salt and pepper on both sides.

  • 2

    Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

  • 3

    Add the chicken thighs to the pan and sear for about 5-6 minutes on each side until they are golden brown and reach an internal temperature of 165°F.

  • 4

    While the chicken cooks, mince the garlic cloves.

  • 5

    In a separate pan, lightly sauté the minced garlic in a splash of olive oil over medium heat for about 1 minute until fragrant, then add the asparagus. Sauté the asparagus for 4-5 minutes until tender-crisp, seasoning with a pinch of salt and pepper.

  • 6

    Prepare the brown rice according to package instructions if not already done, or reheat the pre-cooked rice.

  • 7

    Plate the dish by serving a bed of brown rice topped with the chicken thighs and garlic asparagus on the side. Drizzle any remaining pan juices over the chicken for added flavor.