Seared Chicken Thighs with Lentil Mash and Steamed Asparagus

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

Seared Chicken Thighs with Lentil Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Lentil Mash and Steamed Asparagus

Savor the hearty flavors of tender seared chicken thighs paired with a smooth, velvety lentil mash, all complemented by crisp, steamed asparagus. This dinner offers a perfect balance of savory meat and protein-packed legumes, accented with a hint of garlic and lemon to elevate the natural tastes of each ingredient.

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NUTRITION

1,008kcal
Protein
109.3g
Fat
39.5g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

3 boneless, skinless chicken thighs (approx. 300g)

1.5 cups cooked lentils (from dry lentils)

1 cup asparagus

2 cloves garlic

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse the lentils and place them in a pot with water. Bring to a boil then simmer until tender (about 20-25 minutes). Drain and mash with one minced garlic clove, lemon juice, salt, and pepper.

  • 2

    Season the chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium-high heat and add the remaining lightly crushed garlic.

  • 3

    Place the chicken thighs in the skillet and sear for about 6-8 minutes per side until they are well-browned and reach an internal temperature of 165°F.

  • 4

    While the chicken cooks, steam the asparagus until just tender (about 5-7 minutes).

  • 5

    Serve the seared chicken thighs atop a bed of creamy lentil mash, with steamed asparagus on the side. Drizzle any pan juices over the chicken and garnish with a squeeze of extra lemon if desired.

Seared Chicken Thighs with Lentil Mash and Steamed Asparagus

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

Seared Chicken Thighs with Lentil Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Lentil Mash and Steamed Asparagus

Savor the hearty flavors of tender seared chicken thighs paired with a smooth, velvety lentil mash, all complemented by crisp, steamed asparagus. This dinner offers a perfect balance of savory meat and protein-packed legumes, accented with a hint of garlic and lemon to elevate the natural tastes of each ingredient.

NUTRITION

1,008kcal
Protein
109.3g
Fat
39.5g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

3 boneless, skinless chicken thighs (approx. 300g)

1.5 cups cooked lentils (from dry lentils)

1 cup asparagus

2 cloves garlic

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Rinse the lentils and place them in a pot with water. Bring to a boil then simmer until tender (about 20-25 minutes). Drain and mash with one minced garlic clove, lemon juice, salt, and pepper.

  • 2

    Season the chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium-high heat and add the remaining lightly crushed garlic.

  • 3

    Place the chicken thighs in the skillet and sear for about 6-8 minutes per side until they are well-browned and reach an internal temperature of 165°F.

  • 4

    While the chicken cooks, steam the asparagus until just tender (about 5-7 minutes).

  • 5

    Serve the seared chicken thighs atop a bed of creamy lentil mash, with steamed asparagus on the side. Drizzle any pan juices over the chicken and garnish with a squeeze of extra lemon if desired.