Crispy Pan-Seared Chicken Thighs with 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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Asparagus

Enjoy tender, crispy chicken thighs with a savory, pan-seared finish paired with lightly roasted asparagus drizzled in olive oil. This dish delivers a rich flavor profile with a satisfying crunch and a hint of garlic, balanced perfectly for a nutritious meal that's as visually appealing as it is delicious.

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NUTRITION

383kcal
Protein
41.4g
Fat
26.5g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

1 cup Asparagus

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels.

  • 2

    Season both sides of the chicken with salt, black pepper, and garlic powder.

  • 3

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Once the oil is hot, place the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is crispy and golden.

  • 5

    Flip the thighs and cook on the other side for another 5-7 minutes until fully cooked through and internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 7

    Spread the asparagus on a baking sheet in a single layer and roast in the oven for 8-10 minutes until tender and slightly crisp.

  • 8

    Plate the chicken thighs alongside the roasted asparagus. Drizzle any pan juices over the top and serve warm.

Crispy Pan-Seared Chicken Thighs with 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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Asparagus

Enjoy tender, crispy chicken thighs with a savory, pan-seared finish paired with lightly roasted asparagus drizzled in olive oil. This dish delivers a rich flavor profile with a satisfying crunch and a hint of garlic, balanced perfectly for a nutritious meal that's as visually appealing as it is delicious.

NUTRITION

383kcal
Protein
41.4g
Fat
26.5g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

1 cup Asparagus

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels.

  • 2

    Season both sides of the chicken with salt, black pepper, and garlic powder.

  • 3

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Once the oil is hot, place the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is crispy and golden.

  • 5

    Flip the thighs and cook on the other side for another 5-7 minutes until fully cooked through and internal temperature reaches 165°F.

  • 6

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with a pinch of salt, pepper, and a tiny drizzle of olive oil if desired.

  • 7

    Spread the asparagus on a baking sheet in a single layer and roast in the oven for 8-10 minutes until tender and slightly crisp.

  • 8

    Plate the chicken thighs alongside the roasted asparagus. Drizzle any pan juices over the top and serve warm.