YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Creamy Cauliflower Mash and Roasted Asparagus
Savor a hearty dish featuring golden, oven-baked chicken thighs paired with a luxuriously smooth cauliflower mash and perfectly roasted asparagus. Each bite delivers a balance of savory, crispy chicken with a creamy, comforting side and crisp, lightly seasoned asparagus, making it a well-rounded meal that's as satisfying on the plate as it is for your fitness goals.
INGREDIENTS
2 boneless, skinless chicken thighs (200g total)
1 cup cauliflower, chopped (107g)
1/4 cup unsweetened almond milk (60ml)
6 asparagus spears (90g)
1/2 teaspoon extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, combine garlic powder, paprika, salt, and pepper. Rub half of the seasoning on the chicken thighs.
Place the seasoned chicken thighs on the baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are crispy.
Meanwhile, steam or microwave the cauliflower until tender (about 6-8 minutes). Transfer to a bowl.
Mash the cauliflower with unsweetened almond milk, a pinch of salt, and additional garlic powder if desired until creamy.
Toss the asparagus spears with 1/2 teaspoon of olive oil, salt, and pepper. Place them on a separate baking sheet and roast in the oven for about 10 minutes until tender yet crisp.
Plate the crispy baked chicken thighs alongside a generous serving of creamy cauliflower mash and roasted asparagus. Enjoy your balanced meal!